Date posted: 05/07/2021

Greenyard pea and cashew curry

  • Serves 4
  • Timing: 30 mins
Votes: 1 Average: 5


Coconut oil 2 tbsp
Red onion, thinly sliced 1
Curry leaves 6-8
Garlic cloves, sliced 6
Ginger, chopped 5cm
Green chillies, chopped 2
Mustard seeds 1 tsp
Garam masala 1 tsp
Ground turmeric 1 tsp
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Fenugreek seeds ½ tsp
Everyday Favourites salt 1 tsp
Cashew nuts 100g
Everyday Favourites chopped tomatoes tin 400g
Greenyard frozen garden peas 350g
Coconut milk 200g
Lime juice 1
Coriander leaves, chopped 2 tbsp
To serve
Rice and roti


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  1. Place the coconut oil into a saucepan over a medium-high heat. Once melted, add the onions and curry leaves and fry for 4-5 minutes until translucent but not browned. Remove the curry leaves, and add the garlic, ginger and green chillies and fry for a further 2-3 minutes until aromatic.
  2. Add the spices and 50g cashew nuts and toast for 2 minutes. Add the tinned tomatoes, fill the tin with water and add to the saucepan. Remove from the heat and blend until smooth using a stick blender, or alternatively place into a liquidizer or blender.
  3. Return the mixture to the heat and add the garden peas and coconut milk. Bring to a simmer and cook for 5 minutes. Meanwhile, toast the remaining 50g cashews in a heavy bottomed frying pan over a medium heat for 5 minutes until golden.
  4. Add the toasted cashews to the curry along with the lime juice and coriander leaves.
  5. Serve with rice and roti.
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