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Split Pea And Spinach Curry

I.am.Vegetarian's picture
Ingredients
  Fresh ginger root piece 1 (1 X 1/4 Inch)
  Garlic cloves 1 Large
  Onion 1 Large (Medium To Large)
  Oil 3 Tablespoon
  Cumin 1 Teaspoon, ground
  Turmeric 3⁄4 Teaspoon, ground
  Coriander 1 Teaspoon, ground
  Cayenne pepper 1⁄8 Teaspoon
  Yellow split peas 1 1⁄2 Cup (24 tbs), rinsed (Unsoaked)
  Water 5 Cup (80 tbs)
  Canned coconut milk/1 1/2 cups coconut milk 12 Ounce, frozen, defrosted (1 Can)
  Salt 1⁄2 Teaspoon
  Fresh spinach/1 package of 10 ounce frozen leaf spinach, defrosted 1 Pound, rinsed and stems discarded (Uncooked)
  Salt To Taste
Directions

MAKING
1) In a food processor bowl with a metal blade, process the ginger until finely grated, keep aside.
2) Add garlic and process until finely minced.
3) Add onion and process until coarsely chopped.
4) In a large dutch oven, saute the onion and garlic in oil on a medium-high heat for 3-5 minutes, until transparent and soft.
5) Stir in ginger and saute for about 30 seconds. Then stir in cumin, turmeric, coriander and cayenne pepper and saute for further 1 minute, stirring constantly.
6) Stir in the split peas, water, coconut milk and salt, and simmer covered for 20-25 minutes or until the peas are tender.
7) In a processor bowl with a metal blade, process the spinach until coarsely chopped.
8) Stir into the peas and cook for another 10 minutes, add
a little water if too thick.

SERVING
9) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
6

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