Green pea curry dip
Creative | Dairy Free | Gluten Free | Vegan

Green pea curry dip

Ingredients:

Green pea curry dip

  • 1/2 cup cooked green peas
  • 2 Tbsp olive oil (divided)
  • 2 medium shallots minced
  • 4 large cloves garlic
  • 1 tsp finely minced or grated ginger
  • 1 bottle chickpeas (rinsed and drained)
  • 2 Tbsp green curry paste* – you can use curry powder mixed in a little water to create a paste too
  • 1/4 cup tahini
  • 1 ½ Tbsp lemon juice
  • 1 ½ Tbsp lime juice
  • 1/2 tsp sea salt (plus more to taste)
  • 1/2 cup chopped fresh coriander (plus more to taste)
  1. Heat a medium pan over medium heat. Once hot, add 1 Tbsp olive oil, shallot, and garlic. Sauté, stirring frequently, for 2-3 minutes, or until softened and slightly browned. Remove from heat and set aside to cool.

  2. To a food processor add remaining 1 Tbsp olive oil, ginger, drained chickpeas, curry paste, tahini, lemon and lime juice, salt, coriander, and sautéed shallot and garlic. Mix/pulse until well mixed and mostly smooth. You may need to add a little water to encourage blending if too thick — keep in mind it will thicken up when refrigerated.

  3. Taste and adjust seasonings as needed, adding more curry paste for intense curry flavor, ginger for zing, lime or lemon juice for acidity/brightness, salt for saltiness, or cilantro for freshness.
  4. Once the flavor is where you want it, add peas and stir with a spoon to keep them whole, or pulse a few times to slightly chop the peas. Serve with another drizzle of olive oil and a little fresh coriander. Serve with veggies and crackers.

By Anjalina Chugani

Starter
Dairy Free, Gluten Free, Vegan

Method:

Green pea curry dip

  • 1/2 cup cooked green peas
  • 2 Tbsp olive oil (divided)
  • 2 medium shallots minced
  • 4 large cloves garlic
  • 1 tsp finely minced or grated ginger
  • 1 bottle chickpeas (rinsed and drained)
  • 2 Tbsp green curry paste* – you can use curry powder mixed in a little water to create a paste too
  • 1/4 cup tahini
  • 1 ½ Tbsp lemon juice
  • 1 ½ Tbsp lime juice
  • 1/2 tsp sea salt (plus more to taste)
  • 1/2 cup chopped fresh coriander (plus more to taste)
  1. Heat a medium pan over medium heat. Once hot, add 1 Tbsp olive oil, shallot, and garlic. Sauté, stirring frequently, for 2-3 minutes, or until softened and slightly browned. Remove from heat and set aside to cool.

  2. To a food processor add remaining 1 Tbsp olive oil, ginger, drained chickpeas, curry paste, tahini, lemon and lime juice, salt, coriander, and sautéed shallot and garlic. Mix/pulse until well mixed and mostly smooth. You may need to add a little water to encourage blending if too thick — keep in mind it will thicken up when refrigerated.

  3. Taste and adjust seasonings as needed, adding more curry paste for intense curry flavor, ginger for zing, lime or lemon juice for acidity/brightness, salt for saltiness, or cilantro for freshness.
  4. Once the flavor is where you want it, add peas and stir with a spoon to keep them whole, or pulse a few times to slightly chop the peas. Serve with another drizzle of olive oil and a little fresh coriander. Serve with veggies and crackers.

By Anjalina Chugani

Starter
Dairy Free, Gluten Free, Vegan

Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...