Best Easy Spicy Curried Peas Recipes

QUICKPEA CURRY

Quickpea Curry image

This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. -Beth Fleming, Downers Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 cups cubed peeled sweet potato (about 1 medium)
1 cup light coconut milk
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat pearl (Israeli) couscous
1-1/2 cups frozen peas (about 6 ounces)
1/4 teaspoon salt
Chopped fresh parsley
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally., Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas., To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.

Nutrition Facts : Calories 390 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 68g carbohydrate (14g sugars, Fiber 13g fiber), Protein 13g protein.

CURRIED PEAS

Curried Peas image

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

Ingredients

1 (16 ounce) can coconut milk
2 1/2 teaspoons curry powder
2 teaspoons olive oil
fresh ginger
1 onion, diced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
4 tomatoes, seeded and chopped
1 lb frozen peas

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

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