Skip to content
  • by

Curried Whole Dry Green Peas


  • You can still get dried peas and beans for around a dollar a pound, and they provide good protein, minerals and vitamins for a delicious vegan meal. I cook the peas in a pressure cooker, but to cook in a pot, they should be soaked for at least 4 hours, then simmered for 60-90 minutes.

    Serves 4-5.


    • 1 c whole dry green peas
    • 3 c water
    • 2 Tbsp coconut oil
    • 1/2 medium onion, chopped
    • 2 ribs celery, chopped
    • 1 medium sweet potato, peeled, finely chopped (1/4-inch bits)
    • 2 cloves garlic, minced
    • 1/2 inch knob ginger root, minced
    • 1/2 tsp cumin seeds
    • 1/2 tsp mustard seeds
    • 1 large tomato, finely chopped
    • 1 c whole coconut milk
    • 1 /2 tsp cayenne
    • 1/2 tsp turmeric
    • 1 tsp ground coriander
    • 1/4 tsp salt (or to taste)
    • 1/3 c whole cashews


    1. Place whole dry peas in a sieve; rinse and sort carefully. Transfer to pressure cooker and add the 3 cups of water. Uncovered, bring to boil. Turn off heat and cover with pressure lid and valve. Allow to stand 30 minutes to soften.
    2. Put pressure cooker back on medium heat and cook peas until the valve jiggles. Turn down heat to a slow jiggle, and cook 20 minutes. Place pressure cooker under cold water until pressure releases. Uncover and set aside.
    3. In a large heavy pot over medium heat, warm the coconut oil. Add onion, celery and sweet potato; saute 5 minutes.
    4. Add garlic, ginger, cumin seeds and mustard seeds; saute another minute.
    5. Stir in tomato, coconut milk, cayenne, turmeric, coriander and salt. Using a slotted spoon, add the cooked peas. Also add as much of the pea-cooking liquid as you need to have a good consistency. Bring to simmer, reduce heat, cover, and simmer 5 minutes.
    6. Serve hot with a sprinkle of cashews.

Leave a Comment

Your email address will not be published. Required fields are marked *