In a small saucepan, cook the onion in the oil over medium heat until wilted. Add the curry powder and cook, stirring constantly to avoid scorching, for 1 minute. Stir in the peas and stock, cover, and bring to a boil. Lower the heat and simmer until the peas are soft, about 8 to 10 minutes for fresh, 4 for frozen.
Pass through the fine disc of a food mill or a fine sieve to remove the