Step 1

Heat a large Dutch oven or pot over medium-high heat until hot, about 3 minutes. Add the oil and onion and cook, stirring, until softened, about 3 minutes.

Step 2

Reduce the heat to medium, and add the garlic, coriander, cumin, paprika and crushed red pepper flakes. Cook, stirring, until fragrant, 30 to 60 seconds (don’t let the spices burn).

Step 3

Add the crushed tomatoes and their juices and sugar and cook for about 2 minutes. Add the coconut milk, along with the salt and a few turns of the peppermill. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.

Step 4

Stir in the peas. Taste the sauce, and season more salt to your liking. Simmer just until peas are warmed through and the sauce is slightly thicker, 4 to 5 minutes.

Step 5

To serve, spoon the rice into bowls, ladle the stew over and garnish with cilantro, if using.