CHICKPEA APPLE CURRY
In this vegetarian curry, the sweet-tart flavor of Granny Smiths plays of the ginger and spices. Serve with cucumber-yogurt salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium-low heat. Add curry powder; cook until fragrant, about 1 minute. Add onion, ginger, and garlic; cook until onion starts to soften and is well coated with curry mixture, 2 to 3 minutes. Add cilantro, tomatoes, apples, and chickpeas. Cover; simmer until apples are tender, 30 to 40 minutes. Uncover; simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Just before serving, stir in yogurt.
Nutrition Facts : Calories 259 g, Cholesterol 1 g, Fat 5 g, Fiber 10 g, Protein 12 g, Sodium 314 g
CURRIED RICE WITH APPLES AND PEAS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of the butter in a saucepan. Add the rice, onion, garlic, apple, curry powder and salt.
- Cook briefly, stirring, but do not brown.
- Add the water and bay leaf.
- Bring to a boil, stirring. Cover tightly, and simmer for 17 minutes.
- Remove from the heat. Add the peas and the remaining 1 tablespoon of butter. Fluff the rice with a fork.
- Discard the bay leaf and serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 597 milligrams, Sugar 6 grams, TransFat 0 grams
CURRIED RICE WITH CAULIFLOWER AND PEAS
A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.
Provided by Cookin-jo
Categories White Rice
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan over medium heat.
- Add ginger, curry powder and lemon zest and stir for 30 seconds.
- Add cauliflower, peppers, onions, rice and salt; stir.
- Add water and bring to a boil; reduce heat and cover.
- Cook 15-18 minutes, until water is absorbed and rice is cooked through.
- Stir in peas and black pepper, cover and let sit for 5 minutes.
Nutrition Facts : Calories 410.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 437.9, Carbohydrate 67, Fiber 5.7, Sugar 4.3, Protein 8.2
RICE WITH PEAS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
- Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
- Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
CARIBBEAN CHICKEN CURRY WITH RICE AND PEAS
Make and share this Caribbean Chicken Curry With Rice and Peas recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. Cook for 3 - 4 minutes
- Add the chicken and cook for 5 mins, or until sealed and lightly browned.
- Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 minutes
- Stir in the mango and cilantro, and simmer for a further 5 minutes
- While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.
- Drain and pile the rice onto individual plates, garnished with the scallions and top with the Caribbean chicken curry.
Nutrition Facts : Calories 921.9, Fat 29.2, SaturatedFat 20.8, Cholesterol 136.9, Sodium 328.6, Carbohydrate 97.6, Fiber 7.1, Sugar 19.1, Protein 66.6
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