Why are the almonds soaked and peeled for this curry?

Soaking the almonds overnight and then peeling them helps achieve a smoother texture in the curry and enhances their ability to absorb the rich flavors of the spices.

What gives this Almond Peas Curry its creamy texture?

The curry's creaminess comes from a combination of ground almonds, non-dairy milk, soy milk powder, and cashew or soy cream, all blended into the spiced tomato base.

How is the aromatic base for this curry prepared?

The aromatic base is made by sauteing onions, ginger, garlic, and green chilis, then grinding them into a fine paste before incorporating them with whole spices like cinnamon, cloves, bay leaf, and cumin seeds.

Can I adjust the spiciness of this Almond Peas Curry?

Yes, you can adjust the spiciness by modifying the amount of green chilis and chili powder used in the recipe to suit your preference.

How should I store leftover Almond Peas Curry?

Store any leftover Almond Peas Curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Almond Peas Curry
[Vegan, Gluten-Free]

AP By: Anupama Paliwal

Author Bio

Anupama Paliwal is an author, entrepreneur, designer, recipe developer, food stylist, food photographer, and founder... Read More

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A vibrant bowl of Almond Peas Curry, garnished with chopped almonds, served hot alongside warm flatbreads.

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Almond Peas Curry [Vegan, Gluten-Free]

Dairy Free

This almond peas curry is spicy, a little tangy, slightly sweet, and full of that yummy curry flavor. It starts with a base of homemade ginger-garlic paste that is infused with tomato, cumin, cinnamon, and bay leaves. The curry is made even creamier by ground almonds and soy cream and... Read More

Ingredients You Need for Almond Peas Curry [Vegan, Gluten-Free]

1 cup almonds, soaked in water overnight, and peeled
1/4 cup ground almonds
1 small piece cinnamon stick
4 cloves
2 bay leaves
2 teaspoons cumin seeds
2 onions, cubed
4 garlic cloves
2 pieces fresh ginger, cubed
2 green chilis, roughly chopped
1 cup green peas
3/4 cup tomato purée
2 tablespoons tomato ketchup
A pinch of turmeric powder
1/4 cup non-dairy milk
1/2 teaspoon chili powder
1/4 teaspoon garam masala powder
1/4 cup cashew cream or soy cream
1/4 cup soy milk powder
2 teaspoons sugar
3 tablespoons oil
2 tablespoons vegan butter
Salt, to taste

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How to Prepare Almond Peas Curry [Vegan, Gluten-Free]

Heat the 1 tablespoon oil in a pan. Add onion, ginger, garlic, and green chili. Sauté for 4-5 minutes.
Remove from heat and let it cool completely. Now grind to make a fine paste, and keep aside.
Heat another pan, then add 2 tablespoons oil and 2 tablespoons butter to it.
Add cinnamon, cloves, bay leaf, and cumin seeds. When they crackle add onion, homemade ginger-garlic paste and sauté until oil separates
Add ground almonds and soy milk powder and mix well. Sauté for 3-4 minutes.
Add tomato purée and tomato ketchup and sauté for 3 minutes. Now add turmeric powder, red chili powder, garam masala powder, and salt.
Add soy cream, milk, and sugar. Mix well and sauté for 2 more minutes.
Add peeled almonds, and green peas, and milk and bring to a boil. Cover the lid and cook for 5 minutes on medium-low heat.
Garnish with chopped almonds and serve hot with any of your favorite flatbreads.