• Sharanya Raghunath

Vegan Green Peas Curry

Updated: Jan 24, 2021

This easy curry comes together in minutes and only needs some basic ingredients. Its gluten free, vegan, and in alignment with an Ayurvedic diet. After I did an Autumn Cleanse with Honey, Ghee, and Tea, I started reducing certain foods which did wonders to my gut health. This included limiting my intake of Onion, Garlic, and nightshade vegetables (tomatoes, potatoes, peppers, and etc). I have observed the biggest difference by reducing my intake of onion and garlic. I am still tolerant of nightshades (especially peppers) when they are cooked.



Mattar Usal, (Green Pea Curry) is a traditional Maharashtrian dish that is naturally free of onions, garlic, and nightshade vegetables. In our family it is often eaten with bread, but I choose to make some rotis using our Rotimatic. You can also enjoy this with rice to keep the entire meal gluten free.

 

Ingredients:

2.5 C of Frozen or Fresh Green Peas

1/4 C of Fresh Coconut

1/4 C of Cilantro

2 Green Chilies or 1 Tsp of Black Peppercorns*

1 Inch of Fresh Ginger

1 Tsp of Cumin Seeds

1/2 Tsp of Mustard Seeds

1/2 Tsp of Turmeric Powder

1/8 Tsp of Asfoetida

1-2 Tbs of Sesame Oil

Some fresh lime juice

About 1/2 C of Water


Methods:

  1. In a high speed blender or food processor, add the coconut, ginger, cumin, cilantro, and peppercorns. Add 3-4 Tbs of water to make a smooth paste. I use the dry jar of my Vitamix for this. You are looking for a pesto consistency. Set this aside.

  2. In a heavy bottom pot, add the sesame oil and let it heat fro 30 seconds. Add the mustard seeds and let them pop.

  3. Add Asfoetida and turmeric to the oil and let it cook for 20 seconds. At this point, add the green peas

  4. Let everything cook for 4-5 minutes. Add the cilantro paste and the water. If you want a runny curry, add more water. I prefer thicker curry and peas do not absorb water so I only used 1/2 C of water.

  5. Bring the curry to a boil.

  6. Lower the heat to a simmer and cook the curry at low heat for about 10 minutes till the flavors are well combined. I like to leave this curry at low heat until we are ready to eat!

I hope you make this recipe! Make sure you connect with me on Instagram.



*Notes

Peppers are considered in the nightshade category and this includes green chilies. If you want to keep this meal completely nightshade free, make sure to use peppercorns instead of the green chilies.


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