Cashewandgreenpeascurry Recipes

Steps:

• Heat oil in a pan.
• Add mustard seeds and allow to crackle.
• Add curry leaves and saute for a few brief seconds.
• Add all the remaining ingredients.
• Cook for 15 minutes.
• Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.

Steps:

• Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath.
• Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside.
• Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables.
• Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes.
• To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature.

Steps:

• Mix soup, sour cream and 1/3 cup 4 cheese Mexican blend and salt together.
• Fold in peas.
• Spread into an 8X8 inch baking dish.
• Sprinkle with 3/4 cup cheddar cheese.
• Mix melted butter with cracker crumbs.
• Spread over top of cheese.
• Sprinkle Cayenne pepper over the top if using.
• Bake at 350 Degrees until bubbly and golden brown, about 30 minutes.

Steps:

• Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
• Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
• Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
• Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
• Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
• Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
• Divide curry amongst bowls and top with yogurt and cilantro.

Steps:

• Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
• Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Steps:

• Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
• Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
• Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
• Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.

Steps:

• In small bowl, combine sour cream, mayonnaise and dressing mix. In large bowl, mix peas, bacon, celery, onion, pepper and water chestnuts. Pour dressing over all, stir together and chill. Just before servings, stir in cashews. Note: More or less of the dressing mixture as you wish.