Curried Split Pea Soup

Curried Split Pea Soup

Curried Split Pea Soup

This is a great soup. Spicy and rich tasting but low in calories. Easy to make too. It can be made thick and served as a dal over rice. Use more or less curry powder depending on taste. I like it with naan, I get frozen at the grocery store. It heats in a minute or two.

Curried Split Pea Soup

2 Tablespoons unsalted butter

1 onion chopped

2-3 garlic cloves minced

1 Tablespoon ground cumin

2-3 Tablespoons curry powder

1 Serrano chili seeded and minced

2 cups split peas

4 cups chicken stock

1-2 handfuls baby spinach

lemon quarters

1. Sauté the onions in the butter in a Dutch oven until wilted. Add the garlic, cumin, curry powder and Serrano stirring till fragrant, about 30 seconds.

2. Stir in the split peas and chicken stock. Bring to a boil. Reduce to simmer for 35-35 minutes so peas are cooked.

3. Blend to desired consistency with an immersion blender, adding water if needed.

4. Stir in spinach. Serve when the spinach is wilted. Garnish with lemon.

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Curry Chicken Pita Mess

 

Curry Pita

Curry Pita

Patrick loves Indian curries, not my specialty. Too many ingredients and spices not on hand. But I like to make him happy so I came up with this simple chicken curry in a pita. It makes both of us happy. Of course this time I bought an off brand pita that was thin and dry. We ended up with a delicious mess we had to eat with fork and knife. Know your pita bread or even try a different wrap. There is no reason this would not be good over rice as well. Not everything goes as planned in the kitchen but be sure to have fun!

Wine parings at the bottom of the page

Chicken Curry Pita

  • Servings: 4
  • Difficulty: easy
  • Print

2Tablespoons olive oil

2 onions chopped

4 Tablespoons curry powder

1 jalapeno minced

3 garlic cloves grated

1 Tablespoon ginger grated

2 pounds chicken breast sliced thin

1/4 cup broth

4cups baby spinach

6 green onions chopped

pita bread (good sturdy pita)

1. Sauté onion in oil till just beginning to color.

2. Stir in curry powder, jalapeno, garlic and ginger. Stir till fragrant.

3.Add chicken and broth cover over medium for about 30 minutes, stirring occasionally.

4.I serve these family style. Everyone makes their own. Spinach, chicken and green onions in a pita. ( Have fork and knife ready just in case!) 

self serve

self serve

I served a cucumber salad with yogurt, mint and dill with the curry chicken pita.

Patrick vs. Pita

Patrick vs. Pita

Cissie says” Here are wine pairings for the Curry chicken pita: For the white wine I am suggesting an Alsatian Gewurztraminer as a first choice. You could also try a Riesling or a Pinot Gris. Red choices would be Pinot Noir, Red Zinfandel and Rhone style Blends. Enjoy!”