Heat the oil in your pan over medium heat until it shimmers and starts to smell fragrant. Add the chopped onion and cook, stirring often, until translucent and lightly golden, about 5 minutes.
Add the minced garlic and toasted cumin seeds to the pan. Cook for about 30 seconds, until the garlic is fragrant and the seeds release their aroma. Stir frequently to avoid burning.
Stir in the ground coriander and turmeric powder, cooking for another 30 seconds. You'll notice the spices releasing their scent, filling the kitchen with warm, earthy aromas.
Pour in the coconut milk along with water, stirring constantly to combine everything into a smooth, creamy sauce. Bring the mixture to a gentle simmer and let it bubble softly for 3–4 minutes, allowing the flavors to meld.
Add the frozen green peas directly into the simmering sauce, stirring well. Cook for about 5–7 minutes, or until the peas are tender and vibrant green, and the sauce has thickened slightly.
Taste the curry and season with salt and pepper gradually. Squeeze in lemon juice or vinegar to brighten the dish, stirring to incorporate.
If you prefer a smoother curry, carefully blend it with an immersion blender or transfer it to a regular blender. Blend briefly until the sauce reaches your desired velvety consistency, then return to the pan.
Let the curry simmer for another 2 minutes, allowing the flavors to deepen and the sauce to thicken just a bit more. The peas should be tender, and the aroma should be fragrant and inviting.
Turn off the heat and let the curry rest for a couple of minutes. This helps the flavors settle and makes it even more delicious when served.
Serve the green pea curry hot over steamed rice or with crusty bread. Garnish with fresh herbs if desired, and enjoy the bright, comforting flavors.
