Best 3 Green Peas In Spiced Yogurt Sauce Recipes

Embark on a culinary journey with Green Peas in Spiced Yogurt Sauce, a delectable dish that tantalizes the taste buds with its symphony of flavors. This vibrant and flavorful recipe showcases the perfect harmony between tender green peas, aromatic spices, and creamy yogurt, creating a dish that is both satisfying and refreshing. Discover a collection of additional enticing recipes within this article, including a refreshing Green Pea and Coconut Salad, a flavorful Green Pea Curry, and a zesty Green Pea and Mint Chutney. Each recipe offers a unique culinary experience, highlighting the versatility of green peas and inspiring you to explore new culinary horizons.

Let's cook with our recipes!

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Summer Vegetables in Spiced Yogurt Sauce image

The farmers' market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour.

Provided by David Tanis

Categories one pot, sauces and gravies, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons neutral oil or ghee
1 (2-inch) piece ginger, peeled and grated
4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon ground cayenne
1 serrano chile, thinly sliced (use less, or remove seeds, for a milder stew)
1 medium onion, diced small
Kosher salt
1/2 teaspoon garam masala
4 cups diced summer squash, such as zucchini, pattypan or romanesco, cut into 3/4-inch pieces
3 cups baby turnips, halved or quartered
2 cups plain whole-milk yogurt
1/2 cup almond flour
2 cups shelled peas or cut green beans
1 1/2 cups fresh corn kernels (from 3 ears corn)
5 ounces baby spinach
Roughly chopped cilantro leaves, for garnish
Cooked basmati rice, for serving (optional)

Steps:

Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

CAULIFLOWER-AND-CHICKPEA PITAS WITH CREAMY YOGURT SAUCE

Cauliflower-and-Chickpea Pitas with Creamy Yogurt Sauce image

Eating more plant-based meals just got easier, and even healthier. This falafel-inspired pita sandwich gets its crunch from chickpeas that are roasted, not fried. A bright, zippy lime-jalapeño yogurt sauce is drizzled on right before digging in and compliments both the crunchy chickpeas and spiced roasted cauliflower.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 50m

Number Of Ingredients 11

Ingredients

1 large head cauliflower, cut into 1 1/2" florets (8 cups)
1 can (15 ounces) chickpeas, drained and rinsed
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1/2 cup packed fresh cilantro leaves, plus more for serving
1 jalapeño, seeds removed, chopped
2 tablespoons fresh lime juice
3/4 cup 5 percent-fat Greek yogurt
4 pitas (each 6 inches)

Steps:

Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Spiced pea & courgette fritters with minty yogurt dip image

These spiced pea and coriander fritters are easy to make ahead of time. Scatter with crunchy spring onions and serve with the cool minty yogurt dip

Provided by Gizzi Erskine

Categories Buffet

Time 50m

Yield makes 30

Number Of Ingredients 18

Ingredients

120ml Greek yogurt
½ garlic clove , crushed
1 tbsp good-quality extra virgin olive oil
3 tsp mint sauce (or 2 tbsp freshly chopped mint leaves)
100g gluten-free plain white flour
3 medium eggs
2 courgettes , grated and the moisture squeezed out
60g peas (thawed if frozen)
2 tbsp finely chopped mint leaves
2 spring onions , finely sliced
1 green chilli , deseeded and finely chopped
1 lemon , zested
1 ½ tsp ground coriander
1 ½ tsp ground cumin
¼ tsp baking powder
4 tbsp vegetable oil , for frying
100g feta , crumbled
3 spring onions , thinly sliced on a diagonal

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.

Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium

Tips:

For the best results, use fresh green peas. Frozen peas can also be used, but they should be thawed and drained before cooking.
Be sure to finely chop the onion and garlic before adding them to the yogurt sauce. This will help them to blend in smoothly.
If you don't have any ground cumin, you can use a combination of coriander and turmeric powder instead. Just use 1/2 teaspoon of each.
If you want a spicier sauce, you can add a pinch of cayenne pepper or red chili powder.
Serve the green peas in spiced yogurt sauce with rice, quinoa, or naan bread.

Conclusion:

Green peas in spiced yogurt sauce is a delicious and healthy dish that can be enjoyed as a main course or a side dish. It is perfect for a quick and easy weeknight meal, and it is also a great way to use up leftover green peas. The yogurt sauce is creamy and flavorful, and it pairs perfectly with the tender green peas. This dish is sure to be a hit with the whole family.