Curried Pea Dip Food

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 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 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.

GREEK YELLOW SPLIT PEA DIP

Steps:

• In a medium stockpot, bring split peas, onions, 1 tablespoon of the olive oil, 1/4 cup lemon juice, and the water to a boil. Cover and simmer gently for 2 hours, until thick. After the first hour, check occasionally, adding a little hot water if the peas are burning or drying out.
• Transfer the split peas to a bowl and stir in the garlic, red onion and remaining olive oil. Season with salt and pepper. Cover and cool, then keep chilled in the refrigerator for 3 hours or overnight.
• Remove from the refrigerator and taste for seasoning. Serve at room temperature drizzled with the remaining 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and garnished with chopped parsley, and reserved red onion. Serve with Baked Whole Wheat Pita Chips.

CHICKPEA CURRY SPREAD / DIP

Steps:

• Rinse the chickpeas and put them along with all the other ingredients in a food processor (fitted with the steel S-blade). Run until desired texture and smoothness. If it's too thick for your taste, add more olive oil and blend until it looks good to you. This is fairly curry-intense, so you may want to start with a little bit less curry and see what you think.
• If you like fresh cilantro, you can use that instead of dried, but if you do, I wouldn't add it until the end and just pulse a few times to distribute it. I am not a big fan of cilantro, except when it's dried, so I use that.
• The spread keeps for about a week in the fridge.

CURRIED PEA DIP

Steps:

• Drain yogurt in refrigerator for 8 hours. In a food processor, puree peas. Transfer to medium-mesh strainer set over a bowl and using a rubber spatula, force puree through sieve, discarding skins. Add parsley, curry powder, coriander, garlic, salt, pepper and yogurt cheese and whisk together thoroughly. Cover and refrigerate until serving time. Nutritional info/tablespoon: about 22 cal, 2g protein, 4 g carbohydrates, 2 g fat, 1 g fiber.

CURRIED YELLOW SPLIT PEA AND CREAMY CASHEW DIP.

Steps:

• Put the cashew pieces in a bowl with enough water to cover them. Soak for one hour.
• Meanwhile, pick over and rinse the yellow split peas. Put them in a pot with water and bring to a boil, then reduce heat to low. Cook until the peas are tender, about 35-40 minutes.
• Drain split peas and let cool.
• Drain the cashews and rinse. Place the cashews and the 1/8 cup water in the blender and blend on high until smooth. Add a bit more water if needed.
• Add the yellow split peas, almond milk, curry powder, garlic powder, sea salt, pepper, and paprika.
• Blend on high until smooth, pausing to scrape down the sides as needed. Add more almond milk if the dip is too thick.
• Serve with raw vegetables or pita bread or chips.

GREEN PEA CURRY HUMMUS

Steps:

• If you haven't already done so, steam and cool green peas. Fill a medium saucepan with 1/2 -1 inch of water and place peas in a steamer basket over the water. Steam until vibrant green, then carefully remove steamer basket from heat. Allow peas to cool.
• Heat a medium skillet over medium heat. Once hot, add 1 Tbsp olive oil, shallot, and garlic. Sauté, stirring frequently, for 2-3 minutes, or until softened and slightly browned. Remove from heat and set aside to cool.
• To a food processor add remaining 1 Tbsp olive oil, ginger, drained chickpeas, curry paste, tahini, lemon and lime juice, salt, cilantro, and sautéed shallot and garlic. Mix/pulse until well mixed and mostly smooth. You may need to add a little water to encourage blending if too thick - keep in mind it will thicken up when refrigerated.
• Taste and adjust seasonings as needed, adding more curry paste for intense curry flavor, ginger for zing, lime or lemon juice for acidity/brightness, salt for saltiness, or cilantro for freshness.
• Once the flavor is where you want it, add peas and stir with a spoon to keep them whole, or pulse a few times to slightly chop the peas. Serve with another drizzle of olive oil and a little fresh cilantro.
• We enjoy this dip with gluten free crackers (such as Mary's Gone Crackers), but it would also be delicious with pita, pita chips, or vegetables. Store leftovers covered in the refrigerator up to 4-5 days.

YELLOW SPLIT PEA DIP

Steps:

• In small saucepan, combine split peas with 2 1/2 cups water and bring to a boil, skimming foam that rises to surface. Reduce heat and add onion, garlic, bay leaf, turmeric, and salt and simmer until split peas are very tender, 1 hr.
• Discard bay leaf and transfer mixture to food processor with any remaining liquid. Add olive oil and fresh lemon juice and puree until smooth.
• Serve drizzled with additional oil and top with red onion, parsley, and sprinkle of paprika if desired.

EASY VEGAN SPLIT PEA CURRY RECIPE

Steps:

• In a large skillet with high sides, heat the olive oil over medium-high heat. Add in the onions and cook until just translucent and fragrant, about 3 minutes.
• Add in the curry paste and stir. Continuing stirring for 1-2 minutes, or until the curry paste becomes fragrant (this helps to reactivate the spices in the curry paste).
• Add in the vegetable broth and split peas. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the split peas have become tender (but not mushy).
• Add in the diced tomatoes and coconut milk. Continue to simmer for an additional 20 minutes, or until the mixture is very thick and the split peas are very tender.
• Taste and adjust seasoning-some curry pastes are very salt-heavy, so you might not need to add any seasoning at all.
• Serve over hot rice and with a side of warm naan bread.

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 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 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.

CURRIED HUMMUS

Steps:

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

LAMB AND PEA KEEMA CURRY WITH DIP IN DORMERS, FRIED EGGS AND ROTI BREAD}

Steps:

• Place a large pan on a high heat and add 3 tbsp olive oil. When hot, add the onion, a pinch of salt and fry quickly for 1 -2 minutes, till the onions are brown at the edges. Add the garlic, ginger and diced finely chopped chilli and fry for another minute, then add the lamb mince. Season generously with salt and pepper and fry for 5 minutes, breaking up the mince with a spoon. Add 150ml water, bring to the boil, then cover and turn the heat to low and simmer for 30 minutes. Remove the cover and add the peas, yoghurt, Dip in Dormers, lemon juice and stir through to combine then cover and simmer for another 10 minutes. Taste and add more salt if necessary. Keep covered and set aside. Heat an oven to 100C, then place a frying pan on a high heat and when hot place one of the rotis in the pan. Cook for 1 minute or until it starts to blister and colour, then turn over and cook the other side. Repeat with the remaining rotis then wrap in foil and place in the oven. Add 2 tbsp olive oil to the pan then carefully break the eggs into the oil, season with a little salt and fry for 2 - 3 minutes. Divide the lamb between bowls then place a fried egg on top, followed by the fresh coriander and a roti alongside.

POTATO AND YELLOW SPLIT PEA CURRY

Steps:

• Pick through and rinse the split peas, set aside and allow to drain. Heat the oil and once warm saute the onion until soft and translucent. Next add ginger and garlic and saute for 2 minutes. Then add all of the spices, curry leaves and chile, cook until the spices begin to pop making sure to stir and prevent burning. Add the potatoes, tomato, split peas, and water/stock. Stir well, cover and simmer until the split peas and potatoes have soften or about 30-40 minutes. Taste and adjust seasoning if needed. Mix in chopped cilantro right before serving. Serve with steamed basmati rice and steamed broccoli if desired.

CURRIED WHITE BEAN DIP

Steps:

• In small skillet, heat oil, garlic, curry powder, and 1 tsp grated lemon zest until garlic is fragrant, about 2 min.
• Transfer to mini food processor along with white beans, lemon juice, salt, and pepper and puree until smooth.
• Transfer to bowl, drizzle with additional oil, and sprinkle with cilantro. Serve with toasted pita, cucumbers, and peppers for dipping.

4-INGREDIENT PEA DIP

Steps:

• Place the frozen peas in a colander and run under water until they are thawed or alternatively just leave out for 10 to 15 minutes and room temperature.
• In a blender combine the garlic gloves, peas, olive oil and salt. Blend until smooth. If using mint toss into the blender as well.
• Transfer to a bowl and serve.

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.

SWEET CURRY DIP

Steps:

• In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.

CURRIED PEAS

Steps:

• In a medium saucepan set over high heat, add the butter and garlic until sizzling. Add the onion and give a good stir. Reduce heat to medium, cook for a further 10 - 12 minutes until the onions are completely soft. While the onions are cooking, add a tablespoon of stock every few minutes so the onions don't dry out and stick. When the onions are just about cooked, add the turmeric, cumin and ground coriander. Stir well for a minute. Add the peas and salt and give a really good stir. Add the stock and bring to a boil. Once boiling, reduce heat to low, cover and leave to simmer for about 15 - 20 minutes. Ready to serve