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
- 1/2 head cauliflower, trimmed to florets
- 1 to 11/2 cups vegetable stock, or as needed
- 1 cup green peas, fresh or frozen
- 1/2 red bell pepper, seeded and diced
- 2 Tbs. shredded coconut
- 1/2 cup raisins
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.
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.
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.
- Calories: 380
- Carbohydrate Content: 56 g
- Fat Content: 13 g
- Fiber Content: 17 g
- Protein Content: 15 g
- Saturated Fat Content: 1 g
- Sodium Content: 150 mg
- Sugar Content: 23 g