This easy green pea stew is made with frozen peas, carrots, bell pepper, tomato sauce, and rich coconut cream.
Everything cooks in one pot, creating a creamy, flavorful dish with tender vegetables and a savory tomato-based sauce.
It’s a simple vegan dinner made with everyday ingredients. Serve it warm with crusty bread, toasted sourdough, or your favorite pickles.
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Why You’ll Love This Green Pea Stew
- Easy one-pot recipe: Everything cooks in the same pot, making cleanup simple.
- Made with frozen peas: No need to thaw them before cooking.
- Rich and creamy: Coconut cream and a little nut butter create a smooth, flavorful sauce.
- Easy to customize: Add different vegetables, herbs, or seasonings.
- Great for leftovers: The stew can be refrigerated and reheated for another meal.
Ingredients You’ll Need
This green peas and carrots recipe uses simple ingredients that are easy to find.
Frozen green peas: The main ingredient. Frozen peas are convenient, affordable, and work well in stews because they cook quickly.
Carrots and bell pepper: Add natural sweetness, color, and texture.
Onions: Create a flavorful base for the sauce.
Tomato sauce: Adds a rich tomato flavor and balances the creamy coconut.
Coconut cream: Gives the stew its creamy consistency without dairy. Choose unsweetened coconut cream.
Coconut oil: Used to sauté the onions and spices.
Seasonings: Smoked paprika, turmeric, garlic powder, oregano, salt, and black pepper add warmth and savory flavor.
Cashew or almond butter: Makes the sauce thicker and creamier. Choose an unsweetened variety.
Fresh or dried dill: Adds a fresh herbal flavor that pairs well with peas and carrots.
You’ll find the full ingredient list and measurements in the recipe card below.
How to Make Green Pea Stew
1. Sauté the Onions and Spices
Heat the coconut oil in a large pot over medium heat.
Add the thinly sliced onions and sauté for about 2 minutes, stirring occasionally.
Add the smoked paprika, turmeric, garlic powder, oregano, salt, and black pepper.
Stir for another 30–60 seconds to release their aromas without burning them.
2. Prepare the Creamy Tomato Sauce
Pour in the tomato sauce and coconut cream.
Stir until everything is well combined.
Reduce the heat and let the sauce simmer gently for about 10 minutes.
3. Add the Vegetables
Add the sliced carrots, chopped bell pepper, and frozen green peas.
Pour in 2 cups of water and stir.
You don’t need to thaw the peas first.
4. Simmer Until Tender
Let the stew simmer gently for approximately 30 minutes, stirring occasionally.
Add a little more water if the sauce becomes too thick or starts sticking to the bottom of the pot.
Check the carrots after about 20 minutes. If they’re already tender, you can move to the next step.
5. Make It Extra Creamy
Stir in 1 tablespoon of cashew butter or almond butter.
Add the dill and continue cooking for another 5–10 minutes, until the sauce reaches your preferred consistency.
Taste and adjust the seasonings before serving.
Easy Ways to Customize This Recipe
One of the best things about this green pea stew is that you can change the ingredients depending on what you have available.
Add Dijon mustard. Stir in 1 teaspoon near the end of cooking for a slightly tangy flavor.
Try nutritional yeast. Add 1–2 tablespoons for extra savory flavor. Fortified nutritional yeast can also provide vitamin B12, depending on the product.
Include more vegetables. Zucchini, mushrooms, potatoes, or spinach work well. Add potatoes early so they have enough time to cook, and stir in spinach toward the end.
Make the sauce thicker. Simmer uncovered for a few extra minutes, allowing some of the liquid to evaporate.
Make it lighter. Replace part of the coconut cream with water or vegetable broth. The result will be less rich but still flavorful.
What to Serve With Green Pea Stew
This creamy stew works well with several simple side dishes.
- Crusty bread: Perfect for soaking up the tomato-coconut sauce.
- Toasted sourdough: Adds a pleasant crunch.
- Polenta: A comforting option that pairs well with the creamy vegetables.
- Brown rice: Makes the dish more substantial.
- Pickled vegetables: Pickled cucumbers or beets provide a tangy contrast to the rich sauce.
For a simple dinner, serve a generous bowl of green pea stew with toasted bread and a few pickles.
How to Store and Reheat Leftovers
Refrigerator: Allow the stew to cool, transfer it to an airtight container, and refrigerate promptly. Use within 3–4 days.
Freezer: Freeze cooled portions in freezer-safe containers for approximately 2–3 months for best quality.
Reheating: Warm the stew in a saucepan over medium-low heat, stirring occasionally. Add a splash of water if the sauce has thickened. Reheat until steaming hot throughout.
Frequently Asked Questions
Can I use fresh green peas instead of frozen?
Yes. Fresh shelled peas can replace frozen peas in the same quantity. Cooking time may vary depending on their size and tenderness.
Do I need to cook frozen peas before adding them to the stew?
No. Frozen peas can be added directly to the simmering sauce. They will cook along with the carrots and bell pepper.
How do I make green pea stew thicker?
Let the stew simmer uncovered until some of the liquid evaporates. You can also mash a small portion of the cooked peas against the side of the pot to naturally thicken the sauce.
Can I make this recipe without coconut cream?
Yes, although the flavor and texture will change. You can use vegetable broth and add a little cashew butter for creaminess. Unsweetened oat or soy cooking cream may also work.
Is this green pea stew vegan?
Yes. The recipe uses vegetables, coconut cream, plant-based seasonings, and nut butter. Just check that any optional ingredients, such as Dijon mustard or vegetable broth, meet your dietary preferences.
Easy One-Pot Green Pea Stew With Coconut Cream
Ingredients
- 2 medium onions thinly sliced
- 1 tablespoon coconut oil
- 1 cup (240 ml) tomato sauce
- ¼ cup (60 ml) unsweetened coconut cream
- 1 medium carrot thinly sliced
- 1 small bell pepper chopped
- 14 oa (400 g) frozen green peas
- 2 cups (480 ml) water, plus more as needed
- 1 tablespoon unsweetened cashew butter or almond butter
- 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
- Salt to taste
- Smoked paprika to taste
- Garlic powder to taste
- Black pepper to taste
- Turmeric to taste
- Dried oregano to taste
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the sliced onions and sauté for 2 minutes.
- Add the salt, smoked paprika, garlic powder, black pepper, turmeric, and oregano. Stir for 30–60 seconds.
- Pour in the tomato sauce and coconut cream. Stir well and simmer gently for 10 minutes.
- Add the carrot, bell pepper, frozen green peas, and 2 cups of water.
- Simmer over low to medium-low heat for approximately 30 minutes, stirring occasionally. Add more water if necessary. Check the carrots after 20 minutes and shorten the cooking time if they're tender.
- Stir in the cashew or almond butter until incorporated.
- Add the dill and simmer for another 10-15 minutes, until the sauce reaches your preferred consistency.
- Taste, adjust the seasonings, and serve warm with bread or pickles.
Notes
- Frozen peas: No thawing required.
- Coconut cream: Use unsweetened, full-fat coconut cream for the richest sauce.
- Nut butter: Cashew butter gives a mild flavor, while almond butter adds a slightly nuttier taste.
- Optional additions: Try 1 teaspoon Dijon mustard or 1–2 tablespoons nutritional yeast.
- Consistency: Add more water for a thinner sauce or simmer uncovered for a thicker stew.
- Storage: Refrigerate for 3–4 days or freeze for 2–3 months for best quality.
