Curriedcrabinendivespears Recipes

CURRIED POTATOES AND CHICKPEAS

Curried Potatoes and Chickpeas image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

Steps:

Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

PAN-FRIED CURRIED CHICKPEAS

Pan-Fried Curried Chickpeas image

A snack that's quick, easy, delicious, AND healthy. What could be better?!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 6

Ingredients

1 15-ounce can chickpeas (garbanzo beans), drained
2 tablespoons coconut oil
1/4 teaspoon kosher salt
1 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper (or more or less to taste)

Steps:

Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.

CURRIED CRAB IN ENDIVE SPEARS

Curried Crab in Endive Spears image

Make and share this Curried Crab in Endive Spears recipe from Food.com.

Provided by Jacques Lorrain

Categories Crab

Time 8h30m

Yield 24 pieces

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 tablespoons celery, minced
2 tablespoons onions, minced
1 teaspoon curry powder
1 cup crabmeat
4 heads Belgian endive, spears separated
2 tablespoons fresh cilantro, minced

Steps:

Combine first 4 ingredients in small bowl.
Mix in crab meat. Season
to taste with pepper.
(Can be prepared 8 hours ahead.
Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
Sprinkle with cilantro.
Arrange on platter in spoke pattern and serve.

Nutrition Facts : Calories 24.8, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 36.8, Carbohydrate 3.6, Fiber 2.7, Sugar 0.4, Protein 1.1

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