Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Indian Spiced Chilled Minted Pea Soup
Ingredients
- Chilled Minted Pea Soup, adapted from Daniel Patterson of Coi, San Francisco
- 2 cups buttermilk
- 4 cups shelled fresh or frozen green peas, plus extra for garnish
- 10 fresh mint leaves
- salt, to taste
- freshly ground black pepper, to taste
- Indian Spiced Oil for garnish (recipe follows)
- Indian Spiced Oil, not used in the original version at Coi
- 1 cup olive oil
- 1 tablespoon cumin seeds
- 4 garlic cloves, peeled and crushed
- 2 quarter sized slices fresh ginger root, slightly crushed
- 2 tablespoons minced onion
- 2 Thai green or Serrano chilies, minced
- 2 tablespoons cilantro, minced
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