Best 15 Curried Peas Recipes

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 CAULIFLOWER, POTATOES AND PEAS

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
• Saute onion until it begins to brown and soften.
• Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
• Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
• Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
• Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
• A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.

CARIBBEAN CURRIED PEAS (LENTILS)

Steps:

• Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
• Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

CURRIED POTATOES AND PEAS

Steps:

• In a medium saucepan, place potatoes in enough water to cover, add salt.
• Cook over medium heat, until fork tender, about 15 minutes.
• Meanwhile, in a medium skillet, heat margarine or butter over medium-high heat.
• Add onion and cook until onion is softened, about 5 minutes.
• Stir in curry powder and honey, cook about one minute.
• Drain potatoes; toss potatoes and peas into skillet to coat with onion and curry mixture.
• Serve Hot.

CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES

Steps:

• Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
• Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
• Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.

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 STEAK WITH SCALLION RICE AND PEAS

Steps:

• Season steak with salt and pepper. Brush with 1 tablespoon curry paste; let stand 10 minutes. Combine rice, 1 3/4 cups water, 1 tablespoon oil, and 3/4 teaspoon salt in a saucepan. Bring to a boil, then stir once, cover, and reduce heat to low. Simmer until rice is tender, about 15 minutes. Add white and light-green scallions; cover to steam.
• Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add steak; cook, flipping once, 7 to 9 minutes for medium-rare. Transfer to a carving board. Reduce heat to medium. Add 1 tablespoon oil and remaining 2 tablespoons curry paste to skillet; cook 1 minute. Add 3/4 cup water; cook until reduced to 1/2 cup, 30 seconds. Transfer to a bowl; cover. Wipe skillet clean; add remaining 1 tablespoon oil and heat over medium. Add snap peas, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Fluff rice; stir in scallion tops. Slice steak against the grain; serve with rice, peas, and curry sauce.

CURRIED CHICK-PEAS ( CHANA DAL)

Steps:

• In a large sieve or colander, wash the chickpeas under cold running water until the draining water runs clear. Drop the chick-peas into a large bowl or pan, pour in enough water to cover them by at least 2 inches., and let them soak at room temperature uncovered for 12 hours or overnight.
• Drain the chick-peas in a large colander or sieve, place them in a heavy 3-4 quart saucepan, and add the tea leaves, salt, and 4 cups of the water. Bring to a boil over high heat, partially cover the pan, reduce the heat to low and simmer.
• In a separate 3-4 quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add the cumin seeds and stir 30 seconds,then add the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mixture for 7-8 minutes, until the onions are soft and golden brown.
• Watch carefully for signs of burning and regulate the heat accordingly. Stir in the turmeric, cumin, ground coriander, garam masala, red pepper, and 1 Tblsp. of water, and fry for 1 minute. Then add the chick-peas, their cooking liquid and the remaining 1 cup of water.
• Stirring constantly, bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 minutes, or until the chick-peas are tender but still intact. Taste for seasoning, ladle the entire contents of the pan into a heated bowl. Sprinkle with the fresh coriander and serve at once.

CURRIED RICE WITH APPLES AND PEAS

Steps:

• Melt 1 tablespoon of the butter in a saucepan. Add the rice, onion, garlic, apple, curry powder and salt.
• Cook briefly, stirring, but do not brown.
• Add the water and bay leaf.
• Bring to a boil, stirring. Cover tightly, and simmer for 17 minutes.
• Remove from the heat. Add the peas and the remaining 1 tablespoon of butter. Fluff the rice with a fork.
• Discard the bay leaf and serve.

CURRIED BEEF WITH POTATOES AND PEAS

Steps:

• Add ground beef and onion to a heated large non-stick skillet over medium-high heat; stir/saute until meat is browned and crumbled.
• Add in peas; stir to combine.
• While the meat is cooking: in another large nonstick skillet, heat the oil over medium-high heat.
• Add in potato; stir/saute for 8 minutes or until lightly browned.
• Add in broth and curry to the potatoes; cook 2 minutes.
• Add potato mixture, chutney, salt, and pepper to meat mixture.
• Simmer for 1 minute.
• Sprinkle fresh chopped cilantro on top if desired.

CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER

Steps:

• In large saucepan, combine split peas and water, and bring to a boil over medium heat.
• Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
• Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes.
• Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
• Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well.
• Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more.
• Stir in coconut, raisins and salt to taste. Serve hot.

EASY SPICY CURRIED PEAS

Steps:

• In a small bowl, mix together coconut milk, red chile powder, coriander, turmeric, and salt.
• In a medium saucepan, 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, about 5-10 minutes.
• Serve hot over basmati rice, chappatis, tortillas or bread.

CURRIED POTATOES AND PEAS (ALU MATTAR)

Steps:

• In a heavy 2-3 quart sauce pan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower the heat to moderate and, stirring constantly add the cumin, turmeric and red pepper. Stir in tomatoes and 2 Tblsp. of coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture.
• Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact. Taste for seasonings and serve at once, sprinkled with the remaining Tblsp. coriander and masala.

CURRIED SWEET POTATOES AND GREEN PEAS

Steps:

• Heat vinegar and 1/4 cup broth in large saucepan. Add onion and garlic and saute until onion begins to soften, about 4 minutes.
• Stir in remaining broth, sweet potatoes and curry powder. Cover and simmer for 10 minutes. Add peas and simmer until peas are tender, about 5 minutes.
• Serve over rice.

CURRIED POTATOES AND PEAS

Steps:

• 1. Scrub potatoes but do not peel; quarter and bring to boil in covered pot with water to cover. Cook for 10 minutes. Drain. 2. Add butter to pot with curry powder and saute' potatoes to coat. 3. Stir in stock and peas; cover and cook over medium heat 2-3 minutes to heat peas through.