Heat the oil in a heavy-duty 8-quart pot over medium-high heat. Add the onion, and cook, covered, stirring occasionally, until softened, 2 to 3 minutes. Add the ginger, curry powder, and red pepper flakes to the pot; cover and cook 1 minute. Stir in the tomatoes and their juice, 1/2 cup water, and the garam masala. Season to taste with salt and pepper, cover, and bring to a boil.
Add the mussels and peas to the pot. Cover, and cook, shaking the pot occasionally, until the mussels open, about 5 minutes (discard any that don’t open). Sprinkle the cilantro over the mussels and serve.
nutrition information (per serving):
Photo: Scott Phillips