nutritional information

Per Serving:

  • Calories: 380
  • Protein: 15 g
  • Total Fat: 13 g
  • Saturated Fat: 1 g
  • Carbohydrates: 56 g
  • Sodium: 150 mg
  • Fiber: 17 g
  • Sugar: 23 g

Curried Yellow Split Peas and Cauliflower

Serves 4

Looking for something exotic and fast for dinner? This robust main course is both colorful and packed with flavor. For added zest, serve this with your favorite chutney and a scoop of unflavored yogurt. Round out the meal with sliced seasonal fruit, such as pineapple, oranges or apples, plus shortbread cookies and hot spiced tea.
  • 1 cup dried yellow split peas, well rinsed
  • 3 cups water
  • 3 Tbs. vegetable oil
  • 1 Tbs. ground turmeric
  • 1 tsp. curry powder or to taste
  • 1 onion, diced
  • ½ head cauliflower, trimmed to florets
  • 1 to 1½ cups vegetable stock, or as needed
  • 1 cup green peas, fresh or frozen
  • ½ red bell pepper, seeded and diced
  • 2 Tbs. shredded coconut
  • ½ cup raisins
  • Salt to taste
  1. In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
  2. Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
  3. Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.
January 2003

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Judy Mingram - 2014-01-15 20:06:45

This was a good dish...I cant say i'm a huge fan of the turmeric flavor (or that neon yellow color!) but that's my own personal thing! Definitely need a good dash of salt, and I added about 1/4-1/2 cup of raisins, which gave a really great flavor complement.

Jackie - 2010-02-15 19:14:06