Curried Yellow Split Peas and Cauliflower
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…
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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.
Ingredients
- 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
Preparation
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.
Nutrition Information
- Calories 380
- Carbohydrate Content 56 g
- Cholesterol Content 0 mg
- 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