CURRIED CHICKPEAS
This Curried Chickpeas recipe is an easy, Indian-inspired dish that the whole family will love!
Provided by Holly Nilsson
Categories Dinner Main Course Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
- Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
- Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
- Serve over rice with cilantro.
Nutrition Facts : Calories 871 kcal, Carbohydrate 119 g, Protein 27 g, Fat 35 g, SaturatedFat 25 g, Cholesterol 8 mg, Sodium 203 mg, Fiber 22 g, Sugar 18 g, ServingSize 1 serving
CURRIED TRIO OF PEAS
Categories Side Curry Pea Spring Shallot Sugar Snap Pea Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook shallots in butter in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add spices and cook, stirring, 1 minute. Add broth and bring to a simmer. Stir in all peas and simmer, covered, stirring occasionally, until tender, about 5 minutes. Season with salt and pepper.
CURRIED PEA SOUP
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add 1 onion and sauté until tender, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. Puree in blender in batches. Thin with more broth if desired. (Can be made 1 day ahead. Cover; chill.)
- Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours.
- Rewarm soup, stirring often. Serve with dollop of yogurt mixture.
CURRIED PEAS
Make and share this Curried Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together coconut milk, and curry.
- In a saucepan, heat oil over medium. Add onion, cinnamon and cumin. Sauté until onions are soft.
- Stir in tomatoes, peas and coconut milk. Reduce heat and simmer until peas are tender.
- Serve over rice and pass naan bread.
Nutrition Facts : Calories 374, Fat 24.2, SaturatedFat 19.1, Sodium 194.4, Carbohydrate 34.1, Fiber 9.8, Sugar 17.8, Protein 10.6
CURRIED BLACK-EYED PEAS
Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
Provided by Karina Rivera
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
- Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
- Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
- Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.
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