Gungo peas coconut curry

gungo peas coconut curry

5 from 6 reviews

vegan, gluten free, dairy free




  1. Submerge the noodles with the chopped vegetables into a pot of boiling water. The water should be just enough to cover the vegetables, cover then stem on medium heat for 10 minutes until soft.
  2. Remove the veggies from the stove to cool before draining the excess water.
  3. Meanwhile melt the coconut oil in a frying pan on medium heat, then add the mushrooms, tomato puree, ginger, garlic, scallion and sautee for 1 minute before mixing in the curry powder.
  4. Continue to cook the curried ingredients before stirring in the coconut milk. The milky mixture should now bear a brown hue.
  5. Use a wooden spatula to mix everything once again before adding the gungo peas to the pan..
  6. Combine and coat the coconut milk with the peas then season with thyme, pink salt and cayenne pepper or scotch bonnet..
  7. Allow the gungo peas to stew for 10 minutes, during this time the liquid should reduce and thicken. You can add the remaining ingredients if you wish to immerse the entire dish in the coconut curry.
  8. After the given time remove from the stove and serve accordingly (pour the curried peas over the vegetables)