EASY CURRIED YELLOW DAL (YELLOW SPLIT PEAS)
I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter.
Provided by EZBeingGreen
Categories Curries
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
- Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
- Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
- Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
- Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).
CURRIED CAULIFLOWER, POTATOES AND PEAS
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
- Saute onion until it begins to brown and soften.
- Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
- Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
- Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
- Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
- A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 14 grams, TransFat 0 grams
CARIBBEAN CURRIED PEAS (LENTILS)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
Provided by Liz and Sylvan
Categories Side Dish Curry Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g
CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES
Steps:
- Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
- Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
- Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.
CURRIED POTATOES AND PEAS
Make and share this Curried Potatoes and Peas recipe from Food.com.
Provided by janice brady
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, place potatoes in enough water to cover, add salt.
- Cook over medium heat, until fork tender, about 15 minutes.
- Meanwhile, in a medium skillet, heat margarine or butter over medium-high heat.
- Add onion and cook until onion is softened, about 5 minutes.
- Stir in curry powder and honey, cook about one minute.
- Drain potatoes; toss potatoes and peas into skillet to coat with onion and curry mixture.
- Serve Hot.
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.
CURRIED PEAS
This curried peas recipe is very easy to prepare, and go well with naan.
Provided by HARINI
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt.
- In a medium saute pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
- Stir in tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until the peas are tender.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 18.1 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 13.8 mg, Sugar 6.5 g
CURRIED CHICK-PEAS ( CHANA DAL)
Make and share this Curried Chick-Peas ( Chana Dal) recipe from Food.com.
Provided by CJAY8248
Categories Indian
Time 12h35m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large sieve or colander, wash the chickpeas under cold running water until the draining water runs clear. Drop the chick-peas into a large bowl or pan, pour in enough water to cover them by at least 2 inches., and let them soak at room temperature uncovered for 12 hours or overnight.
- Drain the chick-peas in a large colander or sieve, place them in a heavy 3-4 quart saucepan, and add the tea leaves, salt, and 4 cups of the water. Bring to a boil over high heat, partially cover the pan, reduce the heat to low and simmer.
- In a separate 3-4 quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add the cumin seeds and stir 30 seconds,then add the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mixture for 7-8 minutes, until the onions are soft and golden brown.
- Watch carefully for signs of burning and regulate the heat accordingly. Stir in the turmeric, cumin, ground coriander, garam masala, red pepper, and 1 Tblsp. of water, and fry for 1 minute. Then add the chick-peas, their cooking liquid and the remaining 1 cup of water.
- Stirring constantly, bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 minutes, or until the chick-peas are tender but still intact. Taste for seasoning, ladle the entire contents of the pan into a heated bowl. Sprinkle with the fresh coriander and serve at once.
CURRIED STEAK WITH SCALLION RICE AND PEAS
Store-bought Massaman curry paste is used to marinate lean flank steak and create a rich pan sauce in this five-ingredient dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Season steak with salt and pepper. Brush with 1 tablespoon curry paste; let stand 10 minutes. Combine rice, 1 3/4 cups water, 1 tablespoon oil, and 3/4 teaspoon salt in a saucepan. Bring to a boil, then stir once, cover, and reduce heat to low. Simmer until rice is tender, about 15 minutes. Add white and light-green scallions; cover to steam.
- Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add steak; cook, flipping once, 7 to 9 minutes for medium-rare. Transfer to a carving board. Reduce heat to medium. Add 1 tablespoon oil and remaining 2 tablespoons curry paste to skillet; cook 1 minute. Add 3/4 cup water; cook until reduced to 1/2 cup, 30 seconds. Transfer to a bowl; cover. Wipe skillet clean; add remaining 1 tablespoon oil and heat over medium. Add snap peas, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Fluff rice; stir in scallion tops. Slice steak against the grain; serve with rice, peas, and curry sauce.
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 PEAS AND CARROTS
Steps:
- Heat oil in a nonstick skillet over low heat. Add onions and cook, stirring occasionally, until browned, about 20 minutes. Add green chili, garlic and ginger. Sauté for 2 minutes longer or until softened. Add cumin, coriander, chili powder and cumin seeds and sauté for 2 minutes to release flavours. Add water and tomato and continue to cook on low 3 minutes longer or until spices no longer taste raw. Water should bubble slightly. Add carrots, cover skillet and cook for 5 minutes or until softened. Add peas and cook a few minutes longer or until tender. Add salt to taste. Serve with the lamb.
CURRIED POTATOES AND PEAS (ALU MATTAR)
Make and share this Curried Potatoes and Peas (Alu Mattar) recipe from Food.com.
Provided by CJAY8248
Categories Indian
Time 30m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy 2-3 quart sauce pan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower the heat to moderate and, stirring constantly add the cumin, turmeric and red pepper. Stir in tomatoes and 2 Tblsp. of coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture.
- Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact. Taste for seasonings and serve at once, sprinkled with the remaining Tblsp. coriander and masala.
CURRIED SWEET POTATOES WITH GREEN PEAS
Tasty, healthy, simple to make. What more could anyone want? Good with or without the coconut milk, but I think it helps blend the flavors. Serve with rice or flatbreads. Variation of original recipe by Nava Atlas.
Provided by Cinnamon Turtle
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bake or microwave sweet potatoes in their skins until done but still firm. Peel and cut into large dice.
- Combine peas and tomatoes in a large saucepan and bring to simmer over medium heat.
- Stir in the sweet potatoes, curry, and coconut milk. Cook over low heat for 5 minutes.
- Stir in the cilantro and serve.
Nutrition Facts : Calories 232.6, Fat 7.2, SaturatedFat 5.9, Sodium 159, Carbohydrate 37.4, Fiber 8.3, Sugar 13.2, Protein 7.4
CURRIED BROWN RICE AND PEAS
My mom use to make this when we were vegetarians, it came from the New Vegetarian Cuisine cookbook. (IBN:0-87596-168-1) However, I did modify the recipe as I'm not allowed to have certain ingredients due to being pregnant. I will include those but will put optional beside them. Either way tastes great! And is very easy to make, and leaves the house smelling like curry yum!
Provided by ChrissyVas
Categories Curries
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
- Stir in the rice and mix until coated with oil.
- Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
- Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.
Nutrition Facts : Calories 343.2, Fat 4.7, SaturatedFat 0.8, Sodium 237.8, Carbohydrate 65.8, Fiber 6, Sugar 5, Protein 9.7
CURRIED MUSSEL AND POTATO CHOWDER WITH PEAS
A rich-tasting low-fat chowder with lots of spicy curry flavor.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine water, wine, curry powder, garlic, bay leaf and turmeric in large pot. Bring to boil. Reduce heat; cover and simmer 8 minutes. Add mussels. Increase heat to high, cover and cook until mussels open, about 4 minutes(discard any mussels that do not open). Pour mixture into strainer set over large bowl; reserve cooking liquid in bowl. Cool mussels. Remove mussels from shells; discard shells.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain. Transfer 1 cup potatoes to heavy large saucepan. Puree remaining potatoes and 1 cup milk in processor until smooth. Add puree to saucepan. Add reserved mussel cooking liquid, remaining 1/2 cup milk and peas. Bring to simmer. Stir in mussels. Season to taste with salt and pepper and serve.
CURRIED BEEF WITH POTATOES AND PEAS
Adapted from Cooking Light. My sister made this and brought over for me to taste. I thought it was very good, filling, and healthy. She asked me to post it so here it is. Per serving (1 cup): 310 calories, 9.4 g fat, 25.7 g carb, 4.7 g fiber, 70 mg cholesterol.
Provided by ratherbeswimmin
Categories Potato
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add ground beef and onion to a heated large non-stick skillet over medium-high heat; stir/saute until meat is browned and crumbled.
- Add in peas; stir to combine.
- While the meat is cooking: in another large nonstick skillet, heat the oil over medium-high heat.
- Add in potato; stir/saute for 8 minutes or until lightly browned.
- Add in broth and curry to the potatoes; cook 2 minutes.
- Add potato mixture, chutney, salt, and pepper to meat mixture.
- Simmer for 1 minute.
- Sprinkle fresh chopped cilantro on top if desired.
CURRIED WHITE FISH WITH PEAS AND ONIONS
This recipe could be adjusted to suit a family or the people you are cooking this meal. For hubby I served this with the curry in a small sauce bowl so he could dip the fish to his liking. For Little Miss (Darling 6 year old daughter) had no curry with her meal. For myself who loves heat, I smothered the sauce onto of the fish with heaps of Thai red curry sauce. I haven't used dressing on the salad as the Thai Red Curry flavour will cover them. If you choose not to use the Red Curry Sauce then drizzle olive oil when serving. I have used a few type of white fish Base, Nile Perch and Dory, I find the firm flesh is better, however use your favourite white flesh fish. (Revised Recipe)
Provided by Chef floWer
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the salad: Combine pea, tomato and red onion, into a small bowl and set aside until later use. If you are using frozen peas, in a small pot boil water, add peas and cook until they are no longer frozen (about 4 minutes). Drain out the hot water and add cold water into the pot. Drain water when peas are no longer hot and add to the salad, once all the water has been drained.
- To make the sauce: Add a medium saucepan on the stove at high heat. Once the pan is hot add oil, then add Thai red curry paste, stir paste to combine well with oil and saute until fragrant. Add coconut milk and mix well to combine. Bring sauce to boil, then reduce heat. Add fish sauce and palm sugar, mix well to combine. Added kaffir lime leaves and basil, stir to combine and remove from heat.
- To make the fish: Rinse you fillets with cool water and then dry them, spray a reasonable amount of oil onto your large skillet and heat pan. Once pan is hot carefully place fish onto the skillet and cook the fillets between 2 to 4 minutes (depending the thickness of the fish). Shake the pan to make the fish move then turn them over and cook another 2-4 minutes. If fish is ready to your liking then they are ready to use.
- To serve salad, place mixture equally into the centre of the serving plate. Arrange fish on top of salad, top fish with equal amounts of Thai red curry sauce Or you could put curry into small sauce bowls and serve with the fish and salad. Garnish with fresh red chilli slices.
- Enjoy.
Nutrition Facts : Calories 509.5, Fat 20.8, SaturatedFat 12.8, Cholesterol 209.4, Sodium 768.9, Carbohydrate 18.5, Fiber 3.1, Sugar 11.4, Protein 61.6
CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER
Make and share this Curried Yellow Split Peas and Cauliflower recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, combine split peas and water, and bring to a boil over medium heat.
- Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
- Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes.
- Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
- Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well.
- Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more.
- Stir in coconut, raisins and salt to taste. Serve hot.
Nutrition Facts : Calories 397, Fat 12.4, SaturatedFat 2.4, Sodium 45.8, Carbohydrate 59.6, Fiber 18.2, Sugar 21.6, Protein 16.7
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.
EASY SPICY CURRIED PEAS
This is a fantastic recipe for curried peas, spicy, flavourful and quick! Adjust the amount of red chili powder if you want to reduce the spiciness. If using fresh peas, you might need to add a little water to cook the peas. With frozen peas, additional water is not necessary.
Provided by Anu_N
Categories Lunch/Snacks
Time 25m
Yield 3 servings approx.
Number Of Ingredients 11
Steps:
- In a small bowl, mix together coconut milk, red chile powder, coriander, turmeric, and salt.
- In a medium saucepan, heat oil over medium heat.
- Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
- Stir in tomatoes, peas, and coconut milk mixture.
- Reduce heat, and simmer until the peas are tender, about 5-10 minutes.
- Serve hot over basmati rice, chappatis, tortillas or bread.
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