Green peas spicy stir-fry.
Green Peas are also known as English or spring peas.
You can use fresh peas, canned or frozen ones, to make this ridiculously easy and spicy green peas recipe.
It’s the best alternative instead of serving bland boiled peas as a vegan, vegetarian side-dish.
spicy peas recipe Sri Lankan style.
While keeping the ingredients to a minimum and concentrating on adding taste to the English peas, I’m giving them a little Sri Lankan flavor.
For this Spring pea recipe, I haven’t added any spice powders except make the vegan, vegetarian dish slightly spicy as I want to make my kids who like spicy food enjoy the dish.
If you want to experiment with this pea recipe add a pinch of Sri Lankan powder, a little Maldive fish.
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Utensils and appliances needed.
Chopping board and knife.
Skillet or frying pan.
How to make the pea recipe kid-friendly.
You can adjust the spiciness and make the green peas kid-friendly for the little ones by reducing the amount of chilli flakes.
Add a few tablespoons of coconut milk to make the dish creamy.
Can I use frozen or canned peas to make this recipe?
Yes, you can use either of them to make this spicy peas recipe.
More easy vegetarian/ vegan recipes
Sri lankan ladies finger(okra) stir-fry.
Spicy chilli cabbage stir-fry.
Beetroot-coconut mallung(salad)
green peas spicy stir-fry.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
2 tablespoons of oil
A sprig of curry leaves
1/2 teaspoon turmeric powder
1 large onion sliced fine
2 cups of fresh green peas(2 cans or 500g of frozen beans)
1/2 teaspoon of chilli flake
2 tablespoons of lime juice(use as needed)
Method
If using fresh green or canned peas(drain water)and follow recipe instructions below.
How to use frozen green pea for this recipe.
How to make a simple green peas curry recipe.
Place pan over a low-medium fire.
Add curry leaves, minced garlic, and turmeric and cook for 2 minutes.
Add Onions and continue cooking until they are slightly brown.
Combine the peas to the temper, add, chilli flakes mix.
Add water(1/4 cup water or coconut milk for a creamier taste for kids), season with salt, reduce heat to low and continue to cook the green peas until the green peas are slightly crispy.
Once done, add lime juice(as needed), taste to check if the seasoning is balanced and serve warm
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Sri Lankan cashew and green peas curry.
An easy vegan and vegetarian curry for your meals.
Green peas and cashews cooked in coconut milk to give this simple Sri Lankan dish its creamy and soft crunchy flavors to compliment your meals.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 250g of cashews
- 250g of green peas(you can also use a can of green pea)
- 2 tablespoons of oil
- 2″ piece pandan leaf
- 5-6 curry leaves
- 2 cardamom slightly bruised(you can omit this ingredient if you are serving this dish to kids, as they dislike accidentally biting into it).
- 2 garlic pods minced( about 1 teaspoon)
- 1 medium-sized onion sliced
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- Salt to season
- 1/2 cup of thick coconut milk
Instructions
How to soften the cashews before making the green peas and cashew curry.
If using cooking cashews, soak them for 15 minutes before draining the water and using them for the recipe.
If you are using the regular raw cashew nuts, soak them for 2 hours, avoid soaking them for a longer time as it affects the texture and taste of the cashews.
Once soaked, drain and use them for the recipe.
HOW TO MAKE
CASHEW AND PEAS CURRY.
Place a medium-sized pan over medium heat, pour in the oil.
Once the oil heats, add Pandan(2″), curry leaves(5-6), cardamom(2) cook for a minute, before adding the minced garlic(1 tsp), onions sliced(1 medium).
Cook until the onions are soft. 3 minutes over low-medium heat.
Add the soaked cashew nuts(250g), and combine all ingredients well. cook for 3-4 minutes until cashews are slightly toasted.
Add in the turmeric(1/2 tsp), red chilies powder(1/2 tsp), season with salt and cook over low heat for another 2 minutes.
Drain the canned green peas and transfer them to the cooking pan.
Combine with the cashews and the spices already in the pan.
Pour in the coconut milk(1/2 cup), reduce heat to low, cook for a minute or two, taste and season with salt if necessary.
Serve warm.
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