Curried Eggplant Salad With Peas And Cashews Recipes
LEMON RICE AND EGGPLANT-CHICK PEA CURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a medium pot over medium heat with extra-virgin olive oil. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.
- While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Mix scallions into rice and top with vegetables. Garnish with cashews.
CURRIED EGGPLANT SALAD WITH PEAS AND CASHEWS
Jazz up our Basic Roasted Eggplant in this salad with curry powder, cilantro, peas, and cashews.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- Cook frozen peas according to package instructions; rinse under cool water, and set aside.
- In a large bowl, whisk together lime juice, vegetable oil, curry powder, coarse salt, and ground pepper.
- Add Basic Roasted Eggplant, cooked peas, chopped roasted cashews, and fresh cilantro; toss to combine.
CASHEW PEA SALAD
My son-in-law frequently requests this crisp pea salad of mine. It has plenty of fresh ingredients and a tangy dressing. Peas are positively palate-pleasing paired with cashews in the cool side dish.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour. , In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish.
Nutrition Facts : Calories 336 calories, Fat 31g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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