Sayyida’s Pea and Greens Coconut Curry

This curry recipe comes from past Root Radical crew member Sayyida. Chard and beet greens can also be substituted for other cooking greens.

Sayyida's Pea and Greens Coconut Curry


  • 2-3 Tbsp olive oil
  • 1 tsp black mustard seeds
  • 4 curry leaves
  • 2 bunches of green onions white and light green parts, chopped thin, though you can use all of the onions in this dish as well
  • 2 tomatoes chopped
  • 2-3 garlic cloves
  • 1 tsp turmeric minced
  • 1 tsp chile powder
  • salt to taste
  • 1 tsp chile paste optional; for spicier curry
  • 1 cup shelled peas
  • 1 bag spinach chopped
  • handful chard/beet leaves chopped
  • 1 can coconut milk
  • 2-3  tsp lemon juice
  • handful fresh cilantro chopped


  1. Fry mustard seeds and curry leaves in olive oil on med heat for 2 min or so.    

  2. Add green onions and cook for another few minutes.

  3. Then add garlic, tomatoes, spices and chile paste. Stir well to combine.

  4. Add peas and cook for a few minutes then add greens and stir to get them to cook down in size. 

  5. Add coconut milk and let simmer for a few minutes. 

  6. Add lemon juice and cilantro and serve over brown rice.

Recipe Notes

Sayyida suggested combining with two salads: cabbage carrot salad (baby cabbage sliced thinly, 2 carrots grated, olive oil, lemon, honey and black pepper dressing on top), and snap/snow peas and garlic scapes chopped and mixed together with no dressing.