02/12/2025
Earthy, nutty Carlin peas take centre stage in this warming, spiced curry. They are grown in the uk so are a really sustainable option! Simmered in a fragrant tomato and coconut milk sauce, this dish is rich, satisfying, and plant-based. Perfect served with fluffy rice or warm flatbread.
Carlin Pea Masala
10 plant points 🌱 | 614 calories | 19g protein | 12g fibre *if served with brown and wild rice
Serves 4
1 tbsp avocado oil - I used
1 onion or handful shallots, diced
2 garlic cloves, minced
1 thumb size piece ginger, minced
1 tsp chilli flakes
1 tsp ground coriander
1 tsp turmeric
2 tsp ground cumin
1 tbsp garam masala
1 jar Carlin peas (drained weight 400g, drained and rinsed - I used
2 x 400g tin chopped tomatoes - I used
400ml tin coconut milk
To serve
Squeeze lemon or lime juice
Chopped coriander
Chilli flakes
Rice or flatbread.
1. Heat the avocado oil in a large pan over medium heat. Add the diced onion or shallots and sauté for 5–7 minutes until softened and lightly golden.
2. Stir in the garlic and ginger, cooking for another minute until fragrant. Add the chilli flakes, coriander, turmeric and cumin. Toast the spices for 1–2 minutes, stirring to coat the aromatics.
3. Add the drained Carlin peas to the pan, followed by the chopped tomatoes and coconut milk. Stir everything together, then bring the curry to a gentle simmer.
4. Reduce the heat and let the curry simmer uncovered for around 30 minutes, stirring occasionally, until the sauce has thickened slightly and the flavours have developed.
5. Taste and adjust seasoning if needed. Just before serving, squeeze in fresh lemon or lime juice for brightness and stir in garam masala.
6. Serve hot, scattered with chopped coriander and a pinch of extra chilli flakes or yogurt if desired. Pair with fluffy rice or warm flatbread for a wholesome, satisfying meal.
