Boistfort Valley Farm
Community Supported Recipe Box

Green Pea Curry


  • 2 Tbsp. oil
  • 2 tsp yellow mustard seeds
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, minced
  • 1 large onion, thinly sliced
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp curry powder
  • 1 chili pepper, seeded and finely chopped
  • 3 large tomatoes, seeded and roughly chopped
  • 1/2 cup stock (chicken or vegetable)
  • 1 tsp fresh mint, finely chopped
  • 2 cups fresh peas
  • salt to taste
  • juice from 1 lemon
  • cooked brown rice, to serve


dish: main
season: summer

1. Heat the oil in a deep frying pan. When hot, add the mustard seeds and cook until they start to pop.

2. Add the ginger, garlic, onion, and salt and cook until the onions are soft.

3. Add the cumin, turmeric, curry powder, and chili pepper. Cook for a minute or two.

4. Add tomatoes and chicken stock and simmer for a minute or two.

5. Add the mint and the peas. Cover and cook for 15-18 minutes, until the peas are tender.

6. Adjust seasoning if necessary, finish with the lemon juice, and serve over cooked brown rice.

7. Enjoy!

Found at A Life Sustained, Adapted from Fresh by Michele Cranston