Yield: 4 servings
Preparation time: 45 minutes
Cook time: 45 minutes
Total time: 1 hours and 30 minutes
Ingredients:
· 2 cups split peas, dry
· 8 cups water
· 1 small potato, peeled and cubed
· 1 cup cauliflower florets, chopped
· 1 cup green beans, chopped
· 2 carrots, chopped
· 2 tablespoons canola oil
· 1 teaspoon turmeric
· 1 teaspoon salt
· 2 tablespoons garlic
· 1.5 teaspoons cumin
· 2 teaspoons curry powder
· 1 tablespoon cornstarch
· 3 tablespoons water
· 3 tablespoons ginger, minced
· 1 tablespoon lime juice
Directions:
1. Start cooking desired amount of brown rice as per package instructions
2. Combine split peas and water in a large pot. Bring to a boil. Skim foam from surface.
3. Add potatoes to split peas. Bring back to a boil. Reduce heat to medium, and simmer uncovered for 5 minutes.
4. Add cauliflower, green beans, carrots, turmeric and salt. Bring back to a boil again. Reduce heat to low, cover, and simmer gently for about 10 minutes more.
5. Heat oil in another pot over medium-high heat. Add garlic, cumin and curry powder. Cook, stirring constantly, until garlic is lightly browned, about 1 to 2 minutes.
6. Add split pea mixture to garlic mixture and ginger. Stir to combine.
7. Whisk cornstarch and water in a small bowl until smooth. Pour slowly into curry, stirring constantly.
8. Turn up heat to medium-high. Simmer uncovered, stirring occasionally, until the curry thickens, about 15 minutes.
9. Stir in lime juice and serve over rice