Spicy Green Peas Vatana Curry
This spicy Dry Green Peas Vatana Curry is made with sprouted green peas, a staple in Indian kitchens, coconut, tomatoes, and spices. There's no added oil in this recipe, and it's as delicious as it is healthy. A vegan, soy-free, nut-free, gluten-free recipe.
Servings: 8 servings
Calories: 91kcal
Ingredients
- 1 cup dry green peas (hirva vatana). Soak the dry green peas overnight, then sprout them. See recipe notes for a link to a sprouting guide. You can also make this recipe with fresh or frozen green peas.
- 1 medium red onion (finely chopped)
- 5 cloves garlic (crushed into a paste)
- 1-inch piece of ginger (crushed into a paste)
- 2 medium tomatoes (pureed)
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- 1 green chili pepper like jalapeno (optional if using cayenne)
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- 2 teaspoon goda masala
- 1 cup coconut milk
- 2 tablespoon coriander leaves (finely chopped)
Instructions
- Place the sprouted green peas in a saucepan, cover with at least an inch of water, and bring to a boil. Cover, lower heat to a simmer, and cook 30 minutes or until the peas are tender. Drain the peas but reserve the cooking liquid.
- Heat one tablespoon of the coconut milk in a large saucepan. Add the onions, garlic, ginger, and green chili if using. The fat in the coconut milk will help the onions and herbs cook. Season with salt. Stir-fry for a couple of minutes or until the onion turns soft.
- Add the garam masala, goda masala, cumin, coriander, turmeric and cayenne. Stir to mix well, then add the tomato puree. Cook over medium-high heat for about five minutes or until most of the liquid has evaporated and the mixture is a little darker.
- Add the coconut milk and bring to a boil. Let the mixture cook for five minutes. Add water or the stock from cooking the beans if the mixture gets too dry.
- Add the cooked green peas and mix well. Add more liquid if needed. Bring to a boil and continue cooking another five minutes for the flavors to merge. Check salt and garnish with coriander.
- Serve hot with rice or any Indian flatbread.
Nutrition
Calories: 91kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 27mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 2mg