Curried Trio Of Peas Recipes

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.

CURRIED PEAS AND POTATOES - GREEN PEAS POTATO MASALA CURRY

Steps:

• Wash the green peas and soak the dry green peas in enough water for about 4 to 5 hours or overnight.
• After soaking, you can drain the water and lightly rinse the green peas and keep it aside. If using fresh or frozen peas, you can skip this step of soaking, just wash and use directly.
• Peel the potatoes and dice evenly in medium sized cubes, keep aside with green peas.
• Heat oil in a pressure cooker and add the mustard seeds.
• When the mustard seeds start spluttering, add the green peas and diced potatoes, lightly saute for 1 to 2 minutes.
• Add the salt and spices, mix everything well and saute for another 1 minute.
• Add the water and mix well.
• Close the pressure cooker using the lid and once the steam begins to release, cook in medium heat for about 7 to 8 minutes or until 2 to 3 whistles have come. Make sure you us the safety valve of the pressure cooker and follow all directions in the manual as they are important for your safety while using the pressure cooker.
• After 7 to 8 minutes of cooking, you can switch off the stove and allow the pressure cooker to cool down.
• Once the pressure cooker is cool down, you can open the cooker and see if the vegetables (peas and potatoes) are cooked well until soft. You can mix everything well and heat the mixture for another 1 minute so everything will blend nicely to form the green peas masala gravy. If you need more gravy, you can add more water at this point. You may also use a little coconut milk instead of water, if you want more gravy. Serve the potato green peas masala hot with chapathi or dosa, idli or rice!

CURRIED 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.

CURRIED RICE WITH CAULIFLOWER AND PEAS

Steps:

• Melt butter in large saucepan over medium heat.
• Add ginger, curry powder and lemon zest and stir for 30 seconds.
• Add cauliflower, peppers, onions, rice and salt; stir.
• Add water and bring to a boil; reduce heat and cover.
• Cook 15-18 minutes, until water is absorbed and rice is cooked through.
• Stir in peas and black pepper, cover and let sit for 5 minutes.

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 TRIO OF PEAS

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.