Heat the oil in a large heavy-bottomed pan over medium heat until shimmering and fragrant.
Add the chopped onion and sauté, stirring occasionally, until golden and soft, about 5-7 minutes. The onion should smell sweet and nutty.
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant and slightly crackling.
Add the ground cumin, coriander, and turmeric. Cook, stirring constantly, for 1 minute until the spices are toasted and aromatic.
Pour in the crushed tomatoes, stirring to combine. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens and becomes jammy, about 10 minutes.
Add the frozen green peas directly into the sauce, stirring to distribute evenly. Cook for 3-4 minutes until peas turn bright green and are tender.
Stir in the coconut milk, mixing well. Bring the curry to a gentle simmer and cook for another 5 minutes, until it’s velvety and fragrant.
Check the seasoning, adding salt if needed. Remove from heat and let sit for a couple of minutes to allow flavors to deepen.
Garnish with chopped cilantro or mint. Serve hot over rice or with flatbread for a cozy, satisfying meal.
