Published: · Modified: by Richa 20 Comments
Jump to Recipe Print Recipe
These Spiced Peas with cumin are easy and a great side that comes together in 10 minutes. Gluten-free Vegan Soy-free recipe
Jump to Recipe
Why you say would I put up this super simple recipe. There is a story behind it. Hubbs was working hard in grad school, eating all kinds of fast food, and still losing weight (go figure, if I ate that much fast/junk food, I would have an extra 30 lbs on me). He looked as if he had not eaten in a month. So I gave him some ideas to cook up food at home instead of eating the junk food. Not to offend anyone here, but most Indian guys (like my hubbs) and cooking do not go together at most times, esp when they have just arrived from India :). It is just very easy to find good cheap food or hire a helper cook there.
This is one of the recipes that he made every few days with variations, to survive his grad school, (12 years ago). Now of course, he is a brilliant cook. I am a picky eater and hard to please when he does cook something for me 🙂
Oh wait, did I mention how difficult his grad school was? He used to work part time to offset some of expenditure right. The job was referee-ing undergrad girls team volleyball games! (my gosh, so much hard work :P, and so hard on the eyes too :P). Any which way, there was never very perishable food in the fridge at his apartment, which he shared with 3 Indian guys. Living things can grow on perishable items you know 🙂 So frozen peas and canned tomato and spices was something that was readily available.
Some times you need a simple recipe in between the complex ones right. I remembered these peas and made them the other day and remembered how much I also loved these for a quick fix on weekdays, when I was working crazy hours.
These peas can be made with or without tomato and they taste fabulous as which way. Serve them with flat bread, pita, rice or add to a bowl with grains and veggies. Make some today!
Bachelor’s food!
More easy recipes from the blog. All GF or can be made gluten-free.
Garam Masala Potatoes and grilled cheese potato sammie
Portabello stuffed with hash browns
Fusilli with browned mushrooms and spinach
Cucumber Hummus Sesame Mint bites.Serve the slices with hummus in a bowl!
10 minute Taco spice white bean Quesadilla
BBQ Chickpea Tortilla Pizzas
Steps:
Cook the peas with spices. Serve as is or add tomato sauce.
Add pureed tomato.
cook to thicken and serve hot!
Yum! cumin and garam masala. I know you think it is too easy. but these peas are ridiculously delicious!
Recipe Card
Print Recipe
5 from 2 votes
Easy Indian Spiced Peas with Tomato sauce. Vegan Glutenfree Recipe
These Spiced Peas with cumin are easy and a great side that comes together in 10 minutes. Gluten-free Vegan Soy-free recipe
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side
Cuisine: Indian
Servings: 2
Calories: 80kcal
Author: Vegan Richa
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Ingredients
- 1/2 tsp (0.5 tsp) oil
- 1 garlic clove minced optional
- 1/4 tsp (0.25 tsp) cumin seeds
- 1/2 tsp (0.5 tsp) garam masala
- 1 cup (145 g) peas frozen or fresh
- 1/3 tsp (0.33 tsp) salt
- 1/4 tsp (0.25 tsp) cayenne/red chili powder
- 1/2 (0.5) large tomato or 1/2 cup canned
- 1/4 cup (62.5 ml) water or almond milk or other non dairy milk
Instructions
In a pan, heat oil at medium heat and add garlic, if using. Cook for a minute.
Add the cumin seeds and garam masala and cook for a few seconds until it starts to sizzle.
Add the peas, garlic, 1/3 tsp salt and 1/4 tsp cayenne/chili powder and mix well.
Cover and cook for 4 minutes and serve. 🙂
Or, Cover and cook for 1 minute.
Blend the tomato with water or almond milk for creamier curry and add to the pan.
Add a generous pinch of salt more and cook uncovered for 8-10 minutes or until the tomato sauce thickens.
Serve hot with Indian flat breads, pita, or rice. Add to a bowl with grains and greens, or add to tacos, wraps. Endless possibilities.
Notes
For variations: Add fennel seeds instead of cumin. Add berbere spice blend instead of garam masala. Add 2 Tbsp ground cashew for a creamy sauce. Add a handful of cilantro to the tomato and blend for a green sauce. Add other beans, chickpeas, corn etc.
Nutritional values based on one serving of two
Nutrition
Nutrition Facts
Easy Indian Spiced Peas with Tomato sauce. Vegan Glutenfree Recipe
Amount Per Serving
Calories 80Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 395mg17%
Potassium 249mg7%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 905IU18%
Vitamin C 33.7mg41%
Calcium 18mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Sharing is caring!
« Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
Spicy Corn and 12 Vegan Cinco De Mayo Recipes. Gluten-free Soy-free Options »
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Kelly
Great flavor – mine turned out with more liquid than the photo but I just soaked it up with bread. Will try again regardless because I think I’d enjoy it either way. Thanks!Vegan Richa Support
thank you. you could always cook it a little longer if you prefer it on the thicker side.
Reply
Bethany
Yum! Made a double batch, I didn’t have any nut milk but wanted the creaminess so blended 1.5 cups of canned tomatoes with 2T nutritional yeast instead of adding the water/milk. Thanks for this recipe, definitely will make this again.Reply
Richa
yumm!
Reply
Anat
I made it today for the first time and it was so good. From now on it become a regular and I will just double the recipe. Thank you for your amazing recipes.
Reply
Mary
Sounds very good. I plan to try this, possibly with a frozen peas and carrot mixture and serve in a whole wheat pita pocket.
Reply
Cheryl
This was absolutely delicious! I used cumin powder instead of seed because I’m out of it. Added the cashews (after soaking) to the almond milk and put in the blender. So easy.
Reply
Jessica
My goodness- this is SO delicious. And perfect for times like these (grad school) when I don’t have time for shenanigans. Definitely going to be making this again and again… sort of the trend with all your recipes I’ve been trying. Thank you again for the awesome recipes!
Reply
Corrin Radd
We made this as a side today–it was easy and good as advertised.
Reply
The Peace Patch
Pure deliciousness! I’d like a generous helping served atop a thick wedge of warm rustic bread…yumza! Thank you for the recipe…cheers! 🙂
Reply
naina
awesome and simple recipe. will try this out. i love peas 😀 thanks for sharing
Reply
Glue and Glitter
These look great! I love a simple recipe – that’s about all I have time for most days. 🙂
Reply
Ceara @ Ceara's Kitchen
I love how simple this recipe is – it is always good to have recipes like this for those busy evenings! I am definitively saving this one and very excited to try it!
Reply
Cadry
I really like the simple recipes! Things have been very chaotic and stressful as of late, and I appreciate an easy meal with just a few steps. Plus, it’s awesome that it uses stuff that is easy to have on hand anytime.
Reply
Lizzie
These look awesome, but cumin seeds are hard to find where I live. Can I substitute ground cumin? If so, how much?
Reply
Richa
1/4 tsp powder
Reply
Gabby @ the veggie nook
I will need recipes like this soon! Keep the simple ones coming!
Reply
The Vegan Cookie Fairy
I could happily eat peas until the end of my days. These remind me of the ‘macho peas’ they serve at Nandos (not sure if they have this chain outside the UK?)
Reply
Caitlin
i love peas! i am totally making this. and such a sweet story to go with it.
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
