By Jehan Yusoof  |  Updated October 15, 2026  | 

Green peas spicy stir-fry.
Green Peas are also known as English or spring peas.
You can use fresh, canned, or frozen peas to make this quick and easy spicy green peas recipe. All it takes is 15 minutes.
It’s the best alternative to serving bland boiled peas as a vegan, vegetarian side dish.

If you try this, I’d love to know how it turned out. Just tap the stars★ in the recipe card; it helps other cooks find this recipe.

Why this green peas recipe works

While keeping the ingredients to a minimum and concentrating on adding taste to the English peas, I’m giving them a little Sri Lankan flavor.
I haven’t added any spice powders except to make the vegan, vegetarian dish slightly spicy, as I want to make my kids who like spicy food enjoy the dish.

• Curry leaves, garlic, and turmeric fried in oil (the temper) carry the flavour into every pea.
• Chilli flakes give heat without hiding the sweetness of the peas.
• A squeeze of lime at the end balances the spice.

If you want to experiment with this pea recipe, add a pinch of Sri Lankan powder and a little Maldive fish.

Ingredients for the spicy green peas stir-fry

You’ll find exact quantities in the recipe card below.

• Green peas:
  • Frozen, fresh, or canned (quantities are in the recipe card).
    • Frozen peas go into the pan straight from the freezer without thawing.
    • Fresh peas cook the same way.
    • Drain canned peas well; they are already cooked, so they need only 2 to 3 minutes.
  • Tempering ingredients: coconut oil, curry leaves, sliced garlic and onion, red chilli flakes.
  • Seasoning: lime juice and salt.
  • A little water
  • Coconut milk: optional for a creamier taste.

What you will need in the kitchen

• Chopping board and knife
• 12-inch (30 cm) skillet, frying pan or wok
• Wooden spatula
• Citrus squeeze

How to Make Spicy Green Peas Stir Fry

Temper the Curry Leaves and Onion

Place the pan over a low-medium fire.
Add curry leaves, minced garlic, and turmeric powder; cook for 2 minutes.
Add onions and continue cooking until they are slightly golden.

Add the peas and chilli flakes

If you are using fresh or canned peas, drain them first. Frozen peas go in straight from the bag.
Add the peas to the tempering, add the chilli flakes, and mix.
Add a little water or coconut milk for a creamier taste for kids, and season with salt. Reduce the heat to low and cook until the water evaporates and the peas look lightly blistered, about 5 minutes.

Finish With Lime

Once done, add the lime juice as needed, taste to check the seasoning is balanced, and serve warm.

More Sri Lankan Vegetable Sides

Sri Lankan dhal curry
Sri Lankan beetroot curry
Sri Lankan ladies’ finger(okra) stir-fry
Spicy chilli cabbage stir-fry
Carrot coconut stir-fry
Beans and coconut stir-fry
Beetroot-coconut mallung(salad)

Storage and Reheating

• Storing: cool and refrigerate within 2 hours in a covered container; eat within 24 hours.
• Freezing: avoid freezing
• Reheating: warm in a pan or microwave until steaming, adding a splash of water if dry.

Watch more Sri Lankan recipes on my YouTube channel

ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the same way my family taught me, just written down clearly enough that you can follow.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.