Curried Pea Dip Food

CURRIED PEA DIP

Steps:

• Warm the coconut oil in a skillet over medium heat. Add the onions and saute until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Stir in the curry powder and peas and cook for 2 minutes. Remove from the heat and cool slightly. Place the pea mixture in a food processor with the yogurt and 1/4 cup water and puree until smooth, adding more salt to taste. To serve, transfer the dip to a bowl, top with a spoonful of yogurt and stir a few times to create a swirl.

EASY CURRIED YELLOW DAL (YELLOW SPLIT PEAS)

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 HUMMUS

Steps:

• Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.

CURRIED CHICKPEA-YOGURT DIP

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
• Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

CURRIED CHICKPEAS

Steps:

• Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
• Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
• Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Steps:

• In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
• When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
• To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.

CURRIED PEAS

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.

CURRIED WHITE FISH WITH PEAS AND ONIONS

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.