Monday, June 3, 2013

Yellow Pea and Coconut Milk Soup

2 cups yellow spoit peas, rinsed and soaked for at least 1 hour
2 bay leaves
3 cloves
salt and pepper
2-4 T butter, light sesame oil, or a mixture
1 large onion, chopped
1/4 c minced cilantro stems
1 1/2 t ground turmeric
1 t ground cardamom
1 t ground cinnamon
pinch hot red pepper flakes
one 15-oz can coconut milk
juice of 1 large lime
3 T chopped cilantro

To finish

1/2 cup rice
1/2 t each turmeric and paprika
1/4 t each cumin seeds and freshly ground pepper
1/2 cup vegenaise
large bunch of spinach

Cook peas in salt and water.

Melt butter in medium skillet. Add onion and silantro stems. Cook until softened. Add spices and 1/2 cup water from simmering peas and cook until water has cooked awqy.
Add onion to simmering peas and continue cooking until peas are soft. Remove bay leaf and cloves. Puree. Return soup to stove and stir in milk. Add lime juice, salt, pepper, and cilantro.

Serve with rice and vegenaise.

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