This Sri Lankan-style green peas curry is a wholesome and flavorful dish. It combines the creaminess of coconut milk with the earthy taste of peas. It also includes tender vegetables and rich liver pieces. This curry is cooked with aromatic spices like curry powder, turmeric, fenugreek, and pandan leaves. These spices deliver the signature depth and warmth of traditional island cooking.
Green peas add a subtle sweetness, while potatoes and carrots make the curry hearty and comforting. The addition of liver brings a rich, savory flavor that balances beautifully with the mild creaminess of coconut cream. Every spoonful is layered with textures. The spoonfuls have soft vegetables, creamy peas, and meaty bites of liver. These are all infused with the fragrance of curry leaves and spices.
Perfectly paired with steamed rice, string hoppers, or pol roti, this curry makes for a satisfying family meal. It’s nourishing and filling. It truly showcases Sri Lankan home-style cooking. Simple ingredients are transformed into a dish full of comfort and tradition.
What You Need to Make Sri Lankan-style green peas curry
- 1 ½ cups dried green peas (or 2 cups frozen/boiled peas)
- 1 cup carrot, cut into cubes
- 1 cup potato, cut into cubes
- 1 cup liver, cleaned and cubed
- 1 cup raw cashew nuts
- 1 medium onion, finely sliced
- 2–3 green chilies, slit
- 2 tablespoons ginger garlic paste
- 2 pandan leaves (2 inches each)
- 1 sprig curry leaves
- 1 medium tomato, chopped
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp roasted curry powder (Sri Lankan)
- ½ tsp chili powder (adjust to taste)
- 1 cup coconut cream
- 2 tbsp coconut oil (or vegetable oil)
- Salt, to taste
Instruction for Sri Lankan-style green peas curry
- Prepare the Green Peas: If using dried peas, soak overnight and boil until tender but not mushy. Drain and set aside. If using frozen/boiled peas, keep ready.
- Tempering Base Heat coconut oil in a clay pot or saucepan. Add mustard seeds and let them splutter. Add fenugreek seeds, pandan leaves, curry leaves, and green chilies. Sauté until aromatic.
- Build the Curry: Add onion, ginger garlic paste. Fry until lightly golden. Add chopped tomato, cook until soft. Add turmeric powder, roasted curry powder, and chili powder. Stir to release the spices’ aroma.
- Cook the Liver: add liver cubes and sauté until browned on the outside (do not overcook).
- Add Vegetables & Peas: Add carrots, potatoes, raw cashews and frozen green peas. Stir well to coat with spices. Add 1 cup water (or thin coconut milk if you prefer). Simmer until carrots and potatoes are tender.
- Add Coconut Cream: Stir gently. Pour in coconut cream, adjust salt, and simmer on low heat for 5 minutes (do not let it boil vigorously).
- Finish & Serve: Remove from heat when creamy and aromatic. Serve hot with steamed rice, string hoppers, or fresh pol roti.
🔖 Notes & Tips
- Soaking peas – If you’re using dried green peas, soak them overnight for faster cooking and better texture. If you’re short on time, you can pressure-cook them.
- Cooking liver – Avoid overcooking the liver, as it can turn tough and rubbery. Lightly sauté before adding to the curry to keep it tender and flavorful.
- Coconut cream – Always add coconut cream at the end of cooking and simmer gently. Boiling on high heat can cause it to split and lose its creamy texture.
- Vegetable balance – Carrots and potatoes add sweetness and body to the curry. You can also include beans or cauliflower for variety.
- Spice level – Adjust chili powder and green chilies to your preference. For a milder curry, reduce chili powder and let the curry powder carry the flavor.
- Serving suggestion – This curry pairs best with steamed rice, pol roti, or string hoppers. It also works well as part of a Sri Lankan rice and curry spread.
Video
🍽️ Serving Suggestions
- Serve this Sri Lankan green peas, vegetable, and liver curry hot with steamed white rice or red rice for a comforting, traditional meal.
- Pair it with pol roti, godamba roti, or plain paratha for a satisfying breakfast or dinner option.
- Enjoy it alongside string hoppers or hoppers, complemented with a dhal curry or coconut sambol.
- Add it to a full Sri Lankan rice and curry spread with dishes like beetroot curry, mallung, fried dried fish, or papadam.
- For a richer meal, serve with cashew curry, brinjal moju, or pineapple curry on the side.
❓ Frequently Asked Questions
Can I make this curry without liver?
Yes, you can skip the liver and make it purely vegetarian with peas, potatoes, and carrots. It will still be creamy and flavorful.
Can I use canned or frozen peas instead of dried peas?
Absolutely. Frozen peas work well and save time since they don’t need soaking. Canned peas can also be used, but rinse them well before cooking.
How do I prevent the coconut cream from curdling?
Always add coconut cream at the very end and cook on low heat. Avoid boiling after adding it to keep a smooth and creamy curry.
Can I freeze this curry?
Yes, but for best results, freeze it before adding coconut cream. Add the cream fresh when reheating for the best texture and taste.
Can I substitute coconut cream with coconut milk?
Yes, but the curry will be slightly lighter. If using thin coconut milk, let it simmer longer for a rich flavor.
How spicy is this curry?
The spice level depends on the chili powder and green chilies you use. For a milder version, reduce chili powder and let the curry powder give the flavor.
How long does this curry keep?
It stays fresh in the fridge for up to 2 days. Reheat gently on the stove top — avoid high heat to protect the coconut cream.
Sri Lankan-style green peas curry
Yield:
6
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
A creamy and flavorful Sri Lankan green peas curry made with tender carrots, potatoes, and rich liver, simmered in coconut cream and spices — perfect with rice, roti, or string hoppers.
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Ingredients
- 1 ½ cups dried green peas (or 2 cups frozen/boiled peas)
- 1 cup carrot, cut into cubes
- 1 cup potato, cut into cubes
- 1 cup liver, cleaned and cubed
- 1 cup raw cashew nuts
- 1 medium onion, finely sliced
- 2–3 green chilies, slit
- 2 tablespoons ginger garlic paste
- 2 pandan leaves (2 inches each)
- 1 sprig curry leaves
- 1 medium tomato, chopped
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp roasted curry powder (Sri Lankan)
- ½ tsp chili powder (adjust to taste)
- 1 cup coconut cream
- 2 tbsp coconut oil (or vegetable oil)
- Salt, to taste
Instructions
- Prepare the Green Peas: If using dried peas, soak overnight and boil until tender but not mushy. Drain and set aside. If using frozen/boiled peas, keep ready.
- Tempering Base Heat coconut oil in a clay pot or saucepan. Add mustard seeds and let them splutter. Add fenugreek seeds, pandan leaves, curry leaves, and green chilies. Sauté until aromatic.
- Build the Curry: Add onion, ginger garlic paste. Fry until lightly golden. Add chopped tomato, cook until soft. Add turmeric powder, roasted curry powder, and chili powder. Stir to release the spices’ aroma.
- Cook the Liver: add liver cubes and sauté until browned on the outside (do not overcook).
- Add Vegetables & Peas: Add carrots, potatoes, raw cashews and frozen green peas. Stir well to coat with spices. Add 1 cup water (or thin coconut milk if you prefer). Simmer until carrots and potatoes are tender.
- Add Coconut Cream: Stir gently. Pour in coconut cream, adjust salt, and simmer on low heat for 5 minutes (do not let it boil vigorously).
- Finish & Serve: Remove from heat when creamy and aromatic. Serve hot with steamed rice, string hoppers, or fresh pol roti.
Notes
- Soaking peas – If you’re using dried green peas, soak them overnight for faster cooking and better texture. If you’re short on time, you can pressure-cook them.
- Cooking liver – Avoid overcooking the liver, as it can turn tough and rubbery. Lightly sauté before adding to the curry to keep it tender and flavorful.
- Coconut cream – Always add coconut cream at the end of cooking and simmer gently. Boiling on high heat can cause it to split and lose its creamy texture.
- Vegetable balance – Carrots and potatoes add sweetness and body to the curry. You can also include beans or cauliflower for variety.
- Spice level – Adjust chili powder and green chilies to your preference. For a milder curry, reduce chili powder and let the curry powder carry the flavor.
- Serving suggestion – This curry pairs best with steamed rice, pol roti, or string hoppers. It also works well as part of a Sri Lankan rice and curry spread.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 79mgSodium: 82mgCarbohydrates: 21gFiber: 4gSugar: 8gProtein: 8g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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