Curried Yellow Split Peas And Cauliflower Recipes

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CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER



Curried Yellow Split Peas and Cauliflower image

Make and share this Curried Yellow Split Peas and Cauliflower recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup dried split yellow peas, well rinsed
3 cups water
3 tablespoons vegetable oil
1 tablespoon ground turmeric
1 teaspoon curry powder
1 onion, diced
1/2 head cauliflower, trimmed to florets
1 -1 1/2 cup vegetable stock
1 cup green peas
1/2 red bell pepper, seeded and diced
2 tablespoons shredded coconut
1/2 cup raisins
salt

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.

Nutrition Facts : Calories 397, Fat 12.4, SaturatedFat 2.4, Sodium 45.8, Carbohydrate 59.6, Fiber 18.2, Sugar 21.6, Protein 16.7

EASY CURRIED YELLOW DAL (YELLOW SPLIT PEAS)



Easy Curried Yellow Dal (Yellow Split Peas) image

I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter.

Provided by EZBeingGreen

Categories     Curries

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 cup dry yellow split peas
1 tablespoon butter (can use oil or butter substitute to make this vegan)
1/2 medium onion, chopped
2 garlic cloves, finely minced
1/2 teaspoon fresh gingerroot, finely minced
2 cups low sodium vegetable broth
1 cup water
1/2 teaspoon salt
1 tablespoon curry powder (I prefer a mild, yellow Indian variety)
1 tablespoon cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1/2 teaspoon garam masala (optional)
1/2 cup fresh cilantro, chopped for garnish (optional)

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!).

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