Best Curried Pea Frittata With Fresh Tomato Chutney Recipes

Frittata with Tomato Chutney image

Provided by Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 27

1/4 cup olive oil
1 large baking potato, like russet, peeled and thinly sliced
1 medium yellow onion, peeled and julienne
1 red pepper, julienne
4 scallions, sliced
12 eggs, cracked and whisked
6 ounces grated manchego cheese
6 ounces fresh goat cheese
1/4 cup chopped parsley
2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Tomato Chutney, recipe follows
1/2 cup malt vinegar
1/2 cup brown sugar
15 cloves of garlic sliced thin
1 cup julienned ginger
3 red onions, julienne thinly
2 tablespoons coriander seeds
2 tablespoons mustard seed
2 tablespoons anise seed
2 tablespoons fennel seed
1 (16 ounce) can chopped tomatoes
2 cups fresh tomatoes, peeled and seeded (concasse)
1/2 cup lime juice
4 jalapenos chopped fine
1/4 cup loosely packed cilantro leaves, chopped
Salt and pepper

Steps:

Preheat oven to 350 degrees F.
In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney.
In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool.

Curry Hummus Flat Bread with Tomato Chutney image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

2 tablespoons canola oil
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
2 pints grape tomatoes
1/4 cup apple cider vinegar
3 tablespoons light brown sugar
Pinch of allspice
Pinch of cinnamon
Salt and freshly ground pepper
2 tablespoons chopped fresh cilantro
2 tablespoons canola oil
1/2 small yellow onion, finely diced
2 teaspoons mild curry powder
1/8 teaspoon cayenne powder
Two 15-ounce cans chickpeas, drained, rinsed and drained again
1/3 cup tahini
2 tablespoons olive oil
1 to 2 teaspoons honey
Salt and freshly ground pepper
1/4 cup chopped fresh parsley
Lemon juice, as needed
6 pieces naan
Canola oil, for brushing

Steps:

For the tomato chutney: Heat the oil in a large saute pan over medium heat. Add the onions and cook until very soft and slightly caramelized. Add the garlic and cook 30 seconds. Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature.
For the hummus: Heat the oil in a medium saute pan over medium heat. Add the onions and cook until soft. Stir in the curry powder and cook for 1 minute. Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated. Stir in the cayenne and cool briefly.
Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth. Add the parsley and pulse to incorporate. Season with the lemon juice and more salt and pepper if needed.
Heat a charcoal or gas grill to high for direct grilling. Brush the naan with some of the canola oil and season with salt and pepper. Grill until golden brown on both sides and slightly charred.
Spread each piece of naan with some of the hummus and top with some of the chutney.

Curried Pea Frittata with Fresh Tomato Chutney image

Provided by Rozanne Gold

Yield Makes 4 servings

Number Of Ingredients 12

1 12-ounce container grape tomatoes
1 tablespoon (packed) dark brown sugar
1 teaspoon ground cumin
1 small garlic clove, peeled
1 1/8-inch-thick round peeled fresh ginger, chopped
8 large eggs
1/4 cup freshly grated Parmesan cheese
2 teaspoons curry powder
1/4 teaspoon (generous) salt
3 tablespoons olive oil
2 green onions, chopped
1 cup frozen peas, thawed

Steps:

Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.
Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.