Ingredients with Measurements:
- 2 cups dried green peas
- 4 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
Special equipment needed:
- Large pot
- Immersion blender or food processor
Step-by-step instructions:
1. Rinse the dried peas and soak them in water overnight.
2. Drain the peas and place them in a large pot with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the peas are soft.
3. In a separate pan, melt the butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
4. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper to the onion mixture. Stir well and cook for 2-3 minutes.
5. Add the onion mixture to the pot of cooked peas and stir well.
6. Use an immersion blender or transfer the mixture to a food processor and blend until smooth.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 6g
Carbohydrates: 33g
Protein: 10g
Fiber: 12g
Substitutions for ingredients:
- You can use canned peas instead of dried peas. Simply drain and rinse the canned peas and skip the soaking and cooking steps.
- You can use vegetable oil instead of butter to make this recipe vegan.
Variations:
- Add diced potatoes to the pot while cooking the peas for a heartier dish.
- Add a splash of coconut milk for a creamier texture.
- Use different spices to create different flavor profiles.
Tips and tricks:
- Soaking the dried peas overnight will help them cook faster and more evenly.
- If the mixture is too thick, add a little water to thin it out.
- Adjust the spices to your taste preferences.
Storage instructions:
Store the curry mushy peas in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the curry mushy peas in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry mushy peas in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with naan bread or rice for a complete meal.
- Pair with grilled chicken or fish for a protein-packed meal.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Salad
Troubleshooting advice:
- If the peas are not soft after 1 hour of cooking, continue to simmer until they are tender.
- If the mixture is too thin, continue to simmer until it thickens.
Food safety advice:
- Make sure to soak the dried peas overnight to ensure they are fully hydrated before cooking.
- Store leftovers in the refrigerator and consume within 5 days.
Food history:
Mushy peas are a traditional British dish, often served with fish and chips. This recipe adds a curry twist to the classic dish.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot as a side dish or main course.
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Region: British