Heat the oil in a heavy-bottomed pan over medium heat until it shimmers and begins to warm fragrant.
Add the finely chopped onion and sauté, stirring occasionally, until it becomes translucent and soft, about 5 minutes. The aroma should be warm and slightly sweet.
Stir in the minced garlic and grated ginger, cooking for another minute until you smell a warm, spicy aroma and the mixture is fragrant.
Add the ground turmeric and toast it with the spices for about 30 seconds, stirring constantly. This releases the aroma and deepens the flavor.
Pour in the coconut milk, stirring to combine everything smoothly. Bring the mixture to a gentle simmer, watching for bubbles to form around the edges.
Sprinkle in the toasted garam masala, stirring well to distribute the spices evenly. Let the curry simmer gently for about 5 minutes, allowing flavors to meld and the sauce to thicken slightly.
Add the frozen green peas directly from the freezer into the curry. Stir and cook for 3–4 minutes until the peas turn bright green and are tender but still have a slight snap.
Season with salt to taste. If the color has dulled slightly, squeeze in a little lemon or lime juice to brighten the vibrant green hue.
Remove the pan from heat and let sit for 2 minutes to allow the flavors to settle and intensify. Chop the fresh cilantro and sprinkle on top for a fresh herbal finish.
Serve immediately over steamed rice or with warm flatbread. The curry should be velvety, bright green, and fragrant with a delicate coconut aroma.
