This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. Fresh peas are great, but I honestly do not go out of my way to buy them because good-quality frozen peas are always available and such a savior! I always have a bag of them in my freezer. When hunger pangs hit, this corn and peas salad quickly (and deliciously!) satiates. I love adding peas to a dish for that pop of color, additional nutrition, and delightful sweetness, such as in these vegetable muffins and chickpea patties. As with all my recipes using peas, this frozen peas and carrots recipe is super simple yet satisfying and delicious. If you have made this frozen peas and carrots recipe, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma
gluten-free grain-free nut-free soy-free
This recipe has no tomatoes, no mustard, and no added sugar.
To make it vegan, swap the butter with a plant-based variety or with any good quality oil of your choice.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
You can add the peas to the pan straight from frozen and: A) keep the heat on medium-high to maintain the cooking momentum, and B) cover and cook to help convert the frozen water into steam.
Peas generally cook faster than carrots. Frozen peas cook even faster, so add the diced carrots to the pan first. Cover and cook them until they are half-cooked, then add the frozen peas. Cover again and cook on medium-high heat until the peas are cooked through, look wrinkly, and still retain their vibrant color.
Dice the carrots to roughly the same size as the peas. This not only makes the dish look pretty, but it also ensures they cook evenly and quickly!
See recipe card for quantities.
Carrot: For this recipe, I have used the fresh, not frozen, regular orange ones. You can use any color carrots you have. In winter, I make it with red carrots, just as I did in this chia seed salad.
Butter: Regular, unsalted.
Peas: I use frozen tender ones, known as petit pois. If in season, use fresh garden peas.
Coconut: Fresh or frozen. Not a fan? Just skip it.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Also see the video at the end of the recipe card.
Start with prepping and measuring the ingredients.
Wash and dice the carrots. I do not peel them. You can, if you prefer.
Slice the coconut pieces as thinly as you can. Measure and keep the rest of the ingredients ready.
Make the carrots and peas recipe:
Add butter to the skillet over medium heat. Add the diced carrots and stir. Turn the heat to medium-high. When the butter-carrot mixture begins to sizzle, cover and cook until the carrots are halfway cooked.
Uncover and add the frozen peas. Stir again, cover, and cook until the carrots are tender but slightly crunchy, and the peas are wrinkly but still vibrant green.
Cook for another 2 minutes if you prefer your carrots without the crunch.
Remove the lid and add salt and pepper. Mix well and sauté, uncovered, for another couple of minutes to allow the vegetables to absorb the seasoning.
Remove the skillet from the heat, add the coconut slices, mix, and serve warm.
Carrots: In this recipe, I use fresh carrots and frozen peas. If you prefer to use frozen carrots, make sure to thaw and dice them, adding extra preparation time.
Substitutions: You can make this recipe with fresh garden peas; depending on how tender they are, you may need to increase the cooking time.
Variations: As you can tell, I have kept this carrots and peas recipe really simple because I usually serve it as part of a meal. You can amp up the flavor of this dish if you like. Here are some ways to do it:
Spicy - Add 1 teaspoon of chili pepper flakes when you add the ground black pepper. Deluxe - Add 1 smashed clove of garlic to the butter and finish off with 1 teaspoon of coconut oil, 1 teaspoon of lemon juice, and a dash of your favorite garam masala. Herby - Add finely chopped parsley or cilantro when adding the coconut slices. Vegan - Swap the butter with a plant-based variety or use any good-quality oil of your choice.
If you love spicy food, I highly recommend that you try this quick pickled carrots and daikon. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma Reheating: The butter in this dish will solidify as it cools down, so it tastes best when served warm. Reheat gently until the dish is warmed through.
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
