Craving something cozy that does not hijack your evening? Make this yellow pea curry with rice. It hits all the right notes: big warm spice, zero fuss, and a solid nutrition payoff. Yellow peas bring serious plant protein and fiber, and the spice mix is not just about flavor — it also plays nice with digestion. This is the kind of family lunch-or-dinner that quietly does it all.
What you need
- Yellow peas, dry — 200 g
- Long-grain rice — 250 g
- Yellow or white onion — 1 large
- Carrot — 1 medium
- Garlic — 3 cloves
- Fresh ginger — a 2 cm piece
- Tomato paste — 2 tbsp
- Coconut milk — 400 ml
- Vegetable oil — 2 tbsp
- Curry powder — 1 tsp
- Turmeric — 0.5 tsp
- Cumin — 0.5 tsp
- Ground coriander — 0.5 tsp
- Salt — 1 tsp (plus more to taste)
- Ground black pepper — a pinch
- Fresh cilantro — a small bunch, for serving
- Water — 600 ml total
How to make it
Start with the peas: Soak them in cold water for 6-8 hours (overnight is ideal). Rinse, then simmer in 400 ml water until tender, about 30-40 minutes. Drain, but keep that cooking liquid — it is liquid gold for adjusting the sauce later.
Get the rice going: Rinse the long-grain rice several times in cold water, then cook it in salted water according to the package directions. Drain and let it sit for a minute so the steam settles and the grains stay fluffy.
Build the flavor base: Finely chop the onion. Grate the carrot on the large holes. Press the garlic and grate the ginger on the fine side. Warm the oil in a deep skillet or a heavy pot over medium heat. Cook the onion until translucent, then add the carrot and give it another 3-4 minutes so it softens and sweetens.
Bloom the spices: Stir in the garlic, ginger, curry powder, turmeric, cumin, and ground coriander. Cook for 1-2 minutes, just until everything smells outrageously good. Add the tomato paste, stir, and cook for another minute to take off the raw edge.
Finish the sauce: Pour in the coconut milk and 200 ml water — or swap in 200 ml of the reserved pea cooking liquid for extra body. Bring to a gentle boil. Add the cooked peas, lower the heat, and let it simmer 10-15 minutes, until the sauce thickens and clings. Taste and nudge the seasoning with more salt and a pinch of black pepper if you want a little extra lift.
Serve
Spoon a bed of rice onto each plate and ladle the pea curry over the top. Finish with chopped fresh cilantro. Eat it hot while the sauce is silky and the rice is still steamy.