5 Minutes

20 Minutes


2 tablespoons Spicy Mountain Canola Oil
1 medium red onion, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon ground cumin
1 teaspoon garam masala
2 tablespoons tomato paste
1/2 teaspoon turmeric
1 cup coconut milk
1 cup chickpeas, prepared as per precooking instructions
1/2 cup peas, prepared as per precooking instructions
Up to 1/4 cup water
Salt to taste



Heat the oil in a large skillet over medium heat and add oil.  Add onion, garlic, and ginger, and cook until soft.  Add cumin, turmeric and stir for 2 minutes.  Add tomato paste and continue to stir and cook the pastedown for a further 2 – 3 minutes.  Add the chickpeas, peas, coconut milk, and water and bring to a boil.

  1.  Simmer on low for about 15 minutes until the sauce has thickened (you can add a few more tablespoons of water to desired consistency).  Add salt to taste & garnish with fresh cilantro.

  2. Serve with steamed rice & fresh rotis!

Precooking tips

To prepare the peas & chickpeas, soak overnight for at least 18 hours in salted room temperature water and rinse before use.  Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.

  • Unsoaked pulses will take between 90 minutes to 2 hours to boil on the stove and about 30 minutes in the pressure cooker.


Canola Honey

Wild Flower Honey

Canola Honey

Rosemary Honey

Canola Honey

Sunflower Honey

Canola Honey

Canola Honey


Green Peas whole


White Peas Whole