This Kerala-style green peas curry is a beautiful thing — sweet peas simmered in a roasted coconut sauce that's fragrant, warming, and deeply comforting. Made with KABO Coconut Curry Blend, it's a traditional coastal flavour profile that takes just 15 minutes from start to finish.
What You Need
- 1.5 cups green peas (fresh, frozen, or canned)
- 45g KABO Coconut Curry Blend
- 2 tbsp oil
- 1 cup water
- Salt to taste
- Optional: fresh curry leaves, mustard seeds
Method
- Heat oil in a pan over medium heat. Add curry leaves and mustard seeds if using, and let them splutter for 30 seconds.
- Add KABO Coconut Curry Blend and stir for 1 minute.
- Add peas and stir to coat in the spice blend.
- Add water, bring to a simmer, and cook for 10–12 minutes until the sauce is thick and fragrant.
- Season with salt and serve hot with rice or appam.
Chef's Tip
For a richer texture, stir in 3–4 tablespoons of coconut cream right at the end. It lifts the sauce into something truly special. Add potatoes for that extra carbs.
