In a saucepot, warm up the sunflower oil and once warm add the thinly sliced onions and a bit of salt; mix well and cook until soft and golden on low to medium heat. This should take about 5-7 minutes.

Once the onions are soft and golden, add the two chopped tomatoes, garlic, and ginger; mix well and put a lid on the pan, while bringing the flame to low.

Allow the ginger and garlic to cook and the tomatoes to soften, which will take about 5 minutes, then add the red chili powder and coriander powder and mix well.

Allow the spices to cook until they separate from the oil, then remove the curry base from the saucepot and blend with a bit of water, until the curry becomes smooth then set it aside.

In the same saucepot where the curry base was cooked, add the water, cooked peas, and turmeric powder, mix well and bring to a boil on a medium flame.

Simmer the peas for about five minutes, then add the blended curry mixture and continue simmering until the desired curry consistency is reached. If you’re looking for a curry that is not too thick, nor too liquid, this should take about 5-7 minutes.

Once the desired consistency is reached, add the garam masala and mix well. Reduce the flame to low and put the lid back on the pan, allowing the curry to simmer while you prepare the tadka.

In a small pot, warm up the coconut oil, and once warm add the mustard seeds. Coconut oil warms up quite quickly, so a high flame is not necessary as it may overheat.

Once the mustard seeds have all popped (will take between 30 seconds and one minute in most cases) add the curry leaves and dry red chili (you can break it in half if wanted) and remove from the heat immediately.

Mix well the curry leaves and red chili in the coconut oil for 15-30 seconds then add on top of the peas curry and mix well. Be careful not to get burnt with the splashback created by the coconut oil on the peas curry.

Mix well the curry and tadka; add the chopped coriander leaves and mix well once more just before serving. Enjoy!