Curried Pea Dip

Votes: 2

When you need a quick snack, you can take out a bag of frozen peas, boil them briefly to defrost, then add any seasonings you have on hand, such as garlic, curry, or coconut oil. This dipping sauce is great on toast or sliced raw vegetables.

Time: 30 min.

Nutritional value per serving:

Calories 25, total fat 2 G., saturated fats G., proteins 1 G., carbohydrates 2 G., fiber G., cholesterol mg, sodium mg, sugar G.

Curry oil provides a flavorful base for this mashed pea sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. coconut oil
1 chopped onion
Sea salt
1 crushed clove of garlic
2 tsp curry spices moderate spiciness
2 cups defrosted peas
1/4 cup thick yogurt, coconut is fine; plus extra for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: peas, onions, garlic, curry, yogurt, toasts

Cooking the dish according to the recipe:

Heat coconut oil in a small skillet over medium heat. Add the onion and sauté for 6-8 minutes until golden brown. Add a pinch of salt and the garlic and cook for another 3 minutes. Add the curry powder and peas and sauté for another 2 minutes. Remove from heat and cool slightly.

Place the pea mixture, yogurt, and 1/4 cup water in a blender and puree, adding salt to taste. To serve, spoon the dipping sauce into a bowl, top with yogurt, and swirl it around the top. Serve with toast and sliced vegetables, dipping them in the dipping sauce.
Exit: 500 gr.

Author of the recipe - Amy Chaplin is a vegetarian recipe author.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Appetizers / Snacks with sauces / Sauces / Dips /

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