POTATO AND PEA CURRY
Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It's almost like chips with everything here, aloo dum with everything there. It's either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I'd just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it's done; then, if you like, throw in frozen peas just before the end. This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.
Provided by Rick Stein
Categories Main course
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
- For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
- Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
- Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.
Nutrition Facts : Calories 223kcal, Carbohydrate 28g, Fat 10g, Fiber 4g, Protein 4g, SaturatedFat 1.5g, Sugar 4g
POTATO AND YELLOW SPLIT PEA CURRY
Potato and Yellow Split Pea Curry Recipe. A fast and hassle free meal perfect for Meatless Mondays.Reap the health benefits of dried yellow split peas with this curry.
Provided by MexicanMadeMeatless.com & Nancy Lopez-McHugh
Categories Curry Healthy low calories low-fat vegan Vegetables
Time 40m
Number Of Ingredients 17
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.
YELLOW SPLIT PEA AND POTATO SOUP
A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
- Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
- In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 18 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 0 g
CREAMY SPLIT PEA CURRY
This freezable vegetarian curry reheats well, and provides 3 of your 5 a day - perfect for busy families eating at different times
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish with a lid. Add the onions and peppers, and cook for 10 mins until softened. Add the curry paste and nigella seeds, stir for 1 min, then add the split peas, tomatoes, coconut milk and coriander stalks. Bring to a simmer, then cover and bubble gently for 45 mins, or until the split peas are tender. If eating at different times, turn off the heat and cover the curry with a lid. Reheat on the hob or in a microwave until piping hot, adding a splash of water if the curry looks too thick.
- Just before serving, add the lime zest and juice, coconut yogurt and generous seasoning. Serve with rice or naan, with a dollop of yogurt on top and scattered with coriander leaves.
Nutrition Facts : Calories 435 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
SWEET POTATO & PEA CURRY
A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
- Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.
Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.46 milligram of sodium
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- Heat the oil in a large dutch oven or stock pot over medium heat. Add the onion and tomatoes, and cook for 5 minutes, or until the onion begins to soften. Stir in the garlic, jalapeño, ginger, turmeric root, cumin seed, ground turmeric, and garam masala. Cook for another 2 minutes, or until the spices are fragrant, the cumin seeds begin to pop, and the onion is soft and translucent, stirring frequently. Then, stir in the kale and cook for another 2 minutes, or until it just begins to wilt.
- Add the filtered water, split peas, and potatoes. Give everything a good stir, increase the heat to medium-high, and bring to a boil for 5 minutes. Then, reduce the heat to medium-low, cover, and simmer for 1 hour, or until the split peas are very tender and beginning to break down into the broth, stirring occasionally.
- Season with the sea salt. If desired, stir in another 1 to 1 1/2 cups filtered water to thin the curry, and season with more sea salt to taste.
- Turn off the heat and stir in the fresh cilantro just before serving. Serve the curry on its own or alongside a mound of basmati rice. If desired, garnish with more cilantro, to taste.
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