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4 servings, 1-1/2 cups each
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Hold the knife handle comfortably in one hand. Cut through the food with a rocking, somewhat circular and forward motion against the cutting board. With the other hand, hold the food in position with fingertips turned under and away from the food to prevent you from cutting your fingers.
Cutting boards can harbor bacteria in the cracks and grooves caused by knives. All boards should be washed in the dishwasher or hot soapy water to prevent cross contamination. They can be sanitized for an added measure of safety with a solution of 1 tsp. liquid chlorine bleach for each 1 qt. of water. Flood the surface of the cutting board with this solution, then let stand for several minutes. Rinse and air or pat dry with fresh paper towels. (Discard the remaining bleach mixture.) Rubbing the board with coarse salt or lemon juice may help to remove stubborn stains.
Curry powder maximizes the flavor in this low-sodium dish. The red pepper adds a bit of sweetness and a good source of vitamin C. Plus, it teams up with the peas to provide vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.