Curriedyellowsplitpeasoupwithspinach Recipes

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CURRIED SPLIT PEA SOUP

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7



Curried Split Pea Soup image

Steps:

  • Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
  • Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder

CURRIED YELLOW SPLIT PEA SOUP WITH SPINACH

I've been fascinated with yellow split peas lately. I found this in my 365 Low Fat Recipes cookbook. This would freeze well.

Provided by dicentra

Categories     Lentil

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12



Curried Yellow Split Pea Soup With Spinach image

Steps:

  • In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
  • Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
  • Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
  • Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
  • Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.

Nutrition Facts : Calories 252.7, Fat 2.4, SaturatedFat 0.3, Sodium 211.2, Carbohydrate 43, Fiber 17.5, Sugar 6.5, Protein 16.8

2 teaspoons vegetable oil
1 cup onion, chopped
1 garlic clove, chopped
1 1/2 teaspoons fresh ginger, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
2 cups dried split yellow peas
1 1/2 cups fresh spinach, shredded
1/2 teaspoon salt

CURRIED CHICKPEAS AND SPINACH

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 14



Curried Chickpeas and Spinach image

Steps:

  • Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
  • Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, finely grated
1 2-inch piece ginger, peeled and finely grated
1 serrano chile pepper, seeded and finely chopped
2 tablespoons curry powder
1 15-ounce can chickpeas (do not drain)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 small head cauliflower, cut into florets
2 Yukon gold potatoes, cut into 1/2-inch cubes
1 14.5-ounce can diced tomatoes
Kosher salt
8 ounces farmer's cheese, crumbled
Naan or other flatbread, for serving

CURRIED SPLIT PEA SOUP

Provided by Florence Fabricant

Categories     dinner, appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 13



Curried Split Pea Soup image

Steps:

  • Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
  • Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
  • Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
  • Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 23 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 13 grams, TransFat 0 grams

3 tablespoons vegetable oil
2 medium-size onions, chopped
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 tablespoon curry powder
2 teaspoons ground cumin
1/2 teaspoon ground mustard seed
Salt and freshly ground black pepper to taste
1 pound dry split peas
8 cups water, approximately
Juice of 1 lime
Plain yogurt for garnish

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.

Provided by Kozmic Blues

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12



Sweet Potato Curry With Spinach and Chickpeas image

Steps:

  • You may choose to cook the sweet potatoes however you prefer.
  • I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
  • Baking or boiling work well too.
  • While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
  • Add onions and sauté 2-3 minutes, or until they begin to soften.
  • Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
  • Add tomatoes with their juices, and the chickpeas, stir to combine.
  • Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
  • Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
  • When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
  • Add the cooked sweet potatoes to the liquid, and stir to coat.
  • Simmer for another 3-5 minutes, or until flavors are well combined.
  • Transfer to serving dish, toss with fresh cilantro, and serve hot.
  • This dish is nice served over basmati or brown rice.

1/2 large sweet onions, chopped or 2 scallions, thinly sliced
1 -2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
10 ounces fresh spinach, washed, stemmed and coarsely chopped
2 large sweet potatoes, peeled and diced (about 2 lbs)
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/2 cup water
1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
1/4 cup chopped fresh cilantro, for garnish
basmati rice or brown rice, for serving

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!

Provided by Alan Leonetti

Categories     < 4 Hours

Time 3h30m

Yield 8-12 serving(s)

Number Of Ingredients 9



Split Pea Soup (((Best Pea Soup Ever))) image

Steps:

  • Place all ingredients into a large stew pot.
  • Cover ingredients with water about 2 inches above the top of the ingredients.
  • Bring to a boil.
  • Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
  • Serve with a crusty bread if desired.

Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3

2 (16 ounce) bags split peas
2 medium carrots (diced)
1 large onion (diced)
1 teaspoon garlic powder (granulated)
2 medium potatoes (diced)
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
salt & pepper
crusty bread (optional)

CURRIED PEA SOUP

Make and share this Curried Pea Soup recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Curried Pea Soup image

Steps:

  • Melt butter in heavy large saucepan over medium-high heat.
  • Add 1 onion and sauté until tender, about 10 minutes.
  • Add curry and stir 30 seconds.
  • Add 4 cups broth and peas and bring to boil.
  • Reduce heat; simmer until peas are very tender, about 15 minutes.
  • Season with salt and pepper.
  • Puree in blender in batches.
  • Thin with more broth if desired.
  • Mix yogurt, cilantro and red onion in small bowl.
  • Cover; chill up to 2 hours.
  • Rewarm soup, stirring often.
  • Serve with dollop of yogurt mixture.

2 tablespoons butter
1 large onion, chopped
5 teaspoons curry powder
4 cups vegetable broth
2 (10 ounce) packages frozen tiny peas or 3 lbs fresh peas, shelled (about 4 1/2 cups)
1 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

YELLOW SPLIT PEA SOUP

If you can't find yellow split peas, feel free to use green ones. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Beans

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8



Yellow Split Pea Soup image

Steps:

  • Soak peas overnight.
  • Drain, place in kettle with ham bone, garlic onion, celery and water.
  • Simmer until tender, adding more water as necessary.
  • Remove bone and mash peas; season to taste with salt and pepper.
  • Serve hot with croutons or pour over rye bread toast.

Nutrition Facts : Calories 6.8, Sodium 16.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.7, Protein 0.2

2 cups dried yellow peas
2 lbs ham bone or 2 lbs smoked beef brisket
1 garlic clove, peeled and sliced
1 small onion, peeled and finely minced
1/2 cup celery, diced
3 quarts water
salt and pepper
crouton, for garnish

CURRY SPLIT PEA SOUP

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.

Provided by Emily P.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 20

Number Of Ingredients 15



Curry Split Pea Soup image

Steps:

  • In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  • Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g

3 tablespoons olive oil
¼ cup lemon juice
8 cloves garlic, minced
3 carrots, sliced
2 white onions, sliced
6 stalks celery, sliced
10 cups water
8 cubes chicken bouillon
2 cups dried split peas
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
4 teaspoons curry powder

CURRIED SPINACH SOUP

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Provided by NATDTAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 9



Curried Spinach Soup image

Steps:

  • Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  • Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  • Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g

1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT

An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Soup/Stew     Pea     Coconut     Seed     Healthy     Wheat/Gluten-Free     Vegetarian     Vegan

Yield Serves 4

Number Of Ingredients 18



Curried Yellow Split Pea Soup with Spiced Coconut image

Steps:

  • Soup:
  • Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
  • Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
  • Coconut and assembly:
  • While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
  • Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
  • Serve soup topped with spiced coconut and cilantro.

Soup:
2 tablespoons coconut, olive, or vegetable oil
1 medium red onion, chopped
4 large carrots, scrubbed, chopped
Kosher salt
1 teaspoon fennel seeds
2 teaspoons Madras curry powder
1 teaspoon mustard seeds
12 ounces yellow split peas
6 cups chicken stock, low-sodium chicken broth, or water
Coconut and assembly:
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
2 teaspoons coconut, olive, or vegetable oil
1/4 cup unsweetened coconut flakes
Kosher salt
Cilantro leaves (for serving)

CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS

A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.

Provided by justine

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 13



Curried Couscous with Spinach and Chickpeas image

Steps:

  • Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
  • Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.6 g, Fat 6.2 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 666.4 mg, Sugar 5.4 g

2 tablespoons olive oil
1 small yellow onion, chopped
½ cup chopped sun-dried tomatoes
1 tablespoon chopped fresh dill
3 cloves garlic, crushed
12 ounces chopped frozen spinach
1 tablespoon pale dry sherry
1 tablespoon curry powder
1 pinch cayenne pepper, or to taste
1 (15 ounce) can chickpeas, drained
2 cups vegetable broth
1 cup whole wheat couscous
salt to taste

CURRIED PEA SOUP

Categories     Soup/Stew     Yogurt     Curry     Pea     Bon Appétit

Yield Serves 4

Number Of Ingredients 8



Curried Pea Soup image

Steps:

  • Melt butter in heavy large saucepan over medium-high heat. Add 1 onion and sauté until tender, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. Puree in blender in batches. Thin with more broth if desired. (Can be made 1 day ahead. Cover; chill.)
  • Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours.
  • Rewarm soup, stirring often. Serve with dollop of yogurt mixture.

2 tablespoons (1/4 stick) butter
1 large onion, chopped
5 teaspoons curry powder
4 cups (or more) chicken broth
2 10-ounce packages frozen petite green peas or 3 pound fresh peas, shelled (about 4 1/2 cups)
1 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

CURRIED PEA SOUP

Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13



Curried Pea Soup image

Steps:

  • In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly. , Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.

Nutrition Facts :

1/2 cup water
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon curry powder
1/4 to 1/2 teaspoon salt
1/8 teaspoon white pepper
Dash to 1/8 teaspoon dried mint flakes
1 package (10 ounces) frozen peas
1 celery rib, finely chopped
1/2 cup milk
1/2 cup heavy whipping cream
2 tablespoons lemon juice
Fresh mint, optional

SPICY SPINACH AND CHICKPEA CURRY SOUP WITH COUSCOUS

I created this recipe as a healthy, low fat meal for my vegetarian husband and I. Not only does the spinach and chickpeas provide vital vitamins and minerals, the chickpeas are good source of veggie protein. Serving this over a bed of couscous makes this a complete Moroccan dish. You can substitute the pre-packaged couscous if you like, though I prefer to buy it in the bulk containers and measure out the amount I want to use. This would be delicious with a dollop of light plain yogurt on top to temper the spice. Enjoy!

Provided by Southern Bette

Categories     Spinach

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16



Spicy Spinach and Chickpea Curry Soup With Couscous image

Steps:

  • Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
  • Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
  • Reduce heat to low and simmer for one hour or until chickpeas are softened.
  • In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
  • Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.

Nutrition Facts : Calories 390.5, Fat 5.8, SaturatedFat 0.9, Sodium 593.7, Carbohydrate 72.2, Fiber 11.4, Sugar 5.6, Protein 15.1

1 tablespoon olive oil
1 medium onion, diced
2 tablespoons fresh garlic, minced
1/4-1/2 teaspoon cayenne pepper
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 (15 ounce) can chickpeas
10 ounces frozen chopped spinach, thawed
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon curry
salt
1 cup couscous
1 cup water
1 tablespoon oil (optional) or 1 tablespoon butter (optional)

CURRIED POTATO AND SPINACH SOUP

This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!

Provided by TEDDYBEARZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 51m

Yield 8

Number Of Ingredients 13



Curried Potato and Spinach Soup image

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
  • Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g

2 tablespoons olive oil
½ onion, finely chopped
1 dried bay leaf
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
¼ teaspoon ground coriander
6 potatoes, peeled and cut into small cubes
4 cups chicken broth
3 cups water
1 cup chopped canned tomatoes with juice
2 teaspoons garlic and herb seasoning (such as Spike®)
1 (10 ounce) package chopped frozen spinach

CURRIED SPINACH DIP

Categories     Condiment/Spread     Food Processor     No-Cook     Cocktail Party     Low Fat     Vegetarian     Quick & Easy     Yogurt     Buffet     Curry     Spinach     Spring     Sour Cream     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7



Curried Spinach Dip image

Steps:

  • Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
  • Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)

1 teaspoon curry powder
1/2 teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
3/4 cup plain nonfat yogurt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce

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BEEF CURRY WITH POTATOES, RED PEPPER AND SPINACH
3 small red potatoes (skin on), cubed (about 3/4 lb) 8 plum tomatoes, chopped (1-1/4 lb) 1 400 ml can coconut milk. 1 tsp salt. 1 bag of baby spinach (about 5 oz) a big handful of cilantro, chopped (reserve some to stir into the basmati rice if you like) Heat the coconut oil over medium-high heat and add the yellow mustard, black mustard ...
From urbancottagelife.com


CURRIED VEGETABLE AND CHICKPEA SOUP | MY JEWISH LEARNING
Heat the oil in a skillet over medium heat. Sauté the onion and leeks with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds.
From myjewishlearning.com


CURRIED CHICKPEAS AND SPINACH - BITES FOR FOODIES
Directions. Fill a large bowl with 8-10 cups of water then add the chickpeas and 1 tablespoon of baking soda. Mix to combine, cover with a kitchen towel and soak overnight. Once soaked, transfer the chickpeas (in the water) to a large pot and bring to a boil. As soon as the water boils the baking soda will create a layer of foam over the chickpeas.
From bitesforfoodies.com


10 BEST YELLOW SPLIT PEA SOUP VEGETARIAN RECIPES - YUMMLY
Yellow Split Pea Soup with Smoked Paprika Elana's Pantry. onion, vegetable stock, kale, water, mushrooms, smoked paprika and 5 more. Creamy Yellow Split Pea Soup (Instant Pot Friendly!) Minimalist Baker. vegetable broth, coconut milk, ground turmeric, avocado oil, minced fresh ginger and 8 more. Creamy Yellow Split Pea Soup (Instant Pot Friendly!)
From yummly.co.uk


10 BEST YELLOW SPLIT PEA SOUP VEGETARIAN RECIPES - YUMMLY
Yellow Split Pea Soup with Smoked Paprika Elana's Pantry. onion, garlic, yellow split peas, grapeseed oil, bay leaves, water and 5 more. Creamy Yellow Split Pea Soup (Instant Pot Friendly!) Minimalist Baker. yellow split peas, yellow onion, full fat coconut milk, ground black pepper and 9 more. Creamy Yellow Split Pea Soup (Instant Pot Friendly!)
From yummly.com


10 BEST CURRY SIDE DISH SPINACH RECIPES - YUMMLY
Sigeumchi Namul (Korean Spinach Side Dish) Korean Bapsang. minced garlic, sugar, scallion, salt, sesame oil, sesame oil and 13 more. Korean Spinach Side Dish - Sigeumchi Namul! Future Dish. spring onion, soy sauce, sesame seeds, …
From yummly.com


CURRIED CHICKPEAS WITH SPINACH AND TOMATOES RECIPE | BON APPéTIT
Step 2. Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes. Add curry powder …
From bonappetit.com


1-POT CURRIED CHICKPEA SOUP - MINIMALIST BAKER RECIPES
Instructions. Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, ginger, and red pepper flakes. Sauté for 2-3 minutes, stirring frequently. Then add garlic and sauté for 2 minutes more, until onion is translucent and fragrant. Add chickpeas, salt, and curry powder and stir to coat.
From minimalistbaker.com


CURRIED CHICKPEAS WITH SPINACH AND TOMATOES | OLIVE & MANGO
Directions. Heat oil in a large skillet over medium-high heat. Add onion, garlic, chile, and ginger; sauté until fragrant and softened, about 3-4 minutes. Add the curry powder and the chili powder and continue to sauté with the onion mixture for one minute more.
From oliveandmango.com


CURRIED POTATO, SPINACH AND CHICKPEA SOUP
Transfer 1/3 cup chickpeas to small plate. Using fork, mash peas to a paste. Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute until beginning to …
From lesliebeck.com


CURRIED PEA SALAD - DAMN FINE DISHES
Food Advertising by . Recent Comments. Whitney June 15, 2021. on Curried Pea Salad. Pakistan Hub March 11, 2021. on Smoked Chicken Breast. Dugs January 7, 2021. on Avocado Egg Breakfast Recipe. Roger Federer January 2, 2021. on Smoked Chicken Breast. ally December 22, 2020. on Smoked Chicken Breast. DamnFineDishes.com is a participant in the …
From damnfinedishes.com


CURRIED SPINACH AND CHICKPEA SOUP WITH FINE NOODLES - VEGKITCHEN
Vegan Recipes. Appetizers; Baking and Sweets; Breakfast; Main Dishes; Pasta and Noodles; Salads; Sandwiches and Wraps; Sauces, Dressings, and Condiments; Side Dishes
From vegkitchen.com


CURRIED SPINACH & CHICKPEA SOUP - CLEAN EATING MAG
Add curry powder and cook, stirring until fragrant, about 1 minute. Add chickpeas and broth and bring mixture to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove pan from heat and stir in spinach and lime juice. Season with salt and pepper.
From cleaneatingmag.com


CURRIED SPLIT PEA SOUP RECIPE | ALTON BROWN | COOKING CHANNEL
Directions. Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown. Add the peas, chicken broth and curry powder.
From cookingchanneltv.com


CURRIED YELLOW SPLIT PEAS - WOMAN'S DAY
Heat oil in 3-qt saucepan over medium heat. Sauté onion and garlic 6 minutes until golden, add curry powder and cook 30 seconds. Add water, potatoes and split peas; bring to boiling. Reduce heat ...
From womansday.com


CURRIED SPLIT PEA SOUP RECIPE - FOOD NEWS
1. In a saucepan, cook the onions and celery in the oil, over medium heat for 5 minutes. 2. Add the rest of the ingredients and bring to a boil. 3. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 50 to 60 minutes. ×. Toggle search.
From foodnewsnews.com


CHICKPEA AND LENTIL SPINACH CURRY - KILLING THYME
Instructions. Heat oil in a skillet over moderate heat. Add the shallots, ginger and garlic. Simmer until fragrant, stirring often to prevent browning; approx. 2 minutes. Add the chickpeas and drained tomatoes. Simmer for approx. 5 minutes, stirring occasionally. Add the spinach and cook until it's wilted down.
From killingthyme.net


CURRIED YELLOW SPLIT PEA SOUP - SPROUTED KITCHEN
Add the ginger, turmeric, cumin, curry, sweet potato flesh, yellow split peas and broth. Stir and bring the mixture up to a boil, down to a gentle simmer, cover and cook for 45-55 minutes until the peas are very soft. With an immersion blender or in batches in a regular blender, puree until mostly smooth.
From sproutedkitchen.com


RECIPES FROM THE YELLOW SPOON: CURRIED SPINACH PEA SOUP
from Moosewood Restaurant New Classics by the Moosewood Collective Curried Spinach Pea Soup 5 cups water 2 tsp salt 4 cups diced potatoes 8 …
From theyellowspoonrecipes.blogspot.com


CURRIED SPLIT PEA SOUP WITH SPICY TEMPEH CROUTONS - ALIVE
Soup. 2 cups (500 mL) dry yellow split peas; 1 Tbsp (15 mL) grapeseed oil; 1 large cooking onion, chopped; 2 large carrots, peeled and chopped; 1 …
From alive.com


CURRIED SPINACH SOUP | BETTER HOMES & GARDENS
In a food processor or blender process or blend the spinach mixture, half at a time, until smooth. Advertisement. Step 2. In the same saucepan melt remaining 4 tablespoons butter over medium heat. Stir in flour and curry powder; cook and stir for 2 minutes. Slowly add broth, whisking until combined. Stir in spinach mixture and lemon juice. Cook and stir over medium heat until …
From bhg.com


SPINACH CURRY (INDIAN PALAK CURRY) - SWASTHI'S RECIPES
How to make spinach curry. 1.Heat oil in a pot and add cumin seeds. 2.When they begin to splutter, add onions and green chilies. Saute them well until the onions turn golden. Then add chopped ginger garlic, salt and turmeric. 3. Saute for 2 minutes to bring out the aroma of ginger garlic. Then add besan (gram flour) and garam masala.
From indianhealthyrecipes.com


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