RECIPES Gungo Peas Coconut Curry
Gungo Peas Coconut Curry
A mild, creamy curry made with Lioncroft Gungo Peas and coconut milk. Comforting and aromatic, perfect for any day of the week.
Ingredients
- 1 can (400g) Lioncroft Gungo Peas in Brine, drained
- 1 can (400ml) coconut milk
- 2 tbsp Lioncroft Sunflower Oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tsp Lioncroft Ground Cumin
- 1 tsp Lioncroft Ground Coriander
- 1 tsp Lioncroft Turmeric Powder
- Salt to taste
- Fresh coriander, chopped
| 1.Heat oil in a pan and sauté onion until soft and translucent. |
| 2.Add garlic and cook for 1 minute. |
| 3.Stir in cumin, coriander and turmeric, cooking for 30 seconds. |
| 4.Add the drained gungo peas and stir to coat with spices. |
| 5.Pour in coconut milk and season with salt. |
| 6.Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally. |
| 7.Garnish with fresh coriander. |
🍽️ Serving Suggestion
Serve hot with steamed basmati rice or warm naan bread.
