Curried Peas



Serving size

about 1 cup
15 Minutes

This recipe can be multiplied but does not make very good leftovers.

Curried Peas


2 tsp. Olive oil
1 tsp. Ginger root, raw (peeled and minced)
1 Small Shallots, raw (minced)
1/4 tsp. Curry powder
1 1/2 cup Frozen peas (thawed)
1 Tbsp Water
1/8 tsp. Salt
1 to taste Black pepper
2 Tbsp. Nonfat Greek Yogurt


Place the olive oil in a small sauce pan over medium heat.

Add the ginger, shallots and curry powder. Cook, stirring frequently, for about 5 minutes until the shallots are slightly soft.

Add the peas, water, salt and pepper. Cook for about 5 minutes stirring frequently.

Remove from the heat and let stand for one minute. Add the yogurt and stir in until well blended.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a quick and very special side dish. The spicy curry and ginger beautifully complement the sweet peas and rich yogurt.

"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."

Neil Armstrong, Astronaut