Best Curried Trio Of Peas Recipes

Curried Steak with Scallion Rice and Peas image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 7

1 pound flank steak, room temperature
Kosher salt and freshly ground pepper
3 tablespoons Massaman curry paste, such as Maesri
1 1/4 cups long-grain white rice
1/4 cup extra-virgin olive oil
1 bunch scallions (about 7), thinly sliced, white and light-green parts separated from dark-green tops
8 ounces sugar snap peas, trimmed and halved on the bias

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 Peas image

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 image

Provided by Karina Rivera

Number Of Ingredients 12

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

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 Trio of Peas image

Yield Serves 4

Number Of Ingredients 8

2 shallots, finely chopped
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
3/4 cup chicken broth
1/2 lb sugar snap peas, trimmed
1/2 lb snow peas, trimmed
1 cup frozen green peas (5 oz), thawed

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.