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Tomato and Split Pea Curry

This vegetarian curry is not spicy.

This recipe serves 6.

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 medium carrot, shredded
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 1/2 cups (300 g) yellow split peas [1]
  • 2 14-oz. (400 g) cans diced tomatoes
  • 1 quart (960 cc) vegetable or chicken broth
  • 2 cups (480 cc) water
  • 2 bay leaves [2]
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 2 teaspoons turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam masala (optional)
  • 4 teaspoons sugar
  • salt to taste

Directions:

  1. Heat salad oil in a 6 qt pot and sauté onion and celery over medium-low heat until they are very soft and almost caramelized.
  2. Add the remaining ingredients except the garam masala, sugar and salt. Bring it to a boil and skim off the foam. Turn down the heat to low and simmer for 1 hour with a lid. Skim the foam and stir once a while. Optional: In the last 10 minutes of simmering, stir in garama masala.
  3. When the peas are very soft, add sugar and salt to your taste. Serve over steamed white rice.

Notes:

  • [1] Yellow split peas are a dry ingredient that can usually be found near the rice, grains or beans section of the grocery store. Green split peas can be substituted for yellow split peas.
  • [2] Bay leaves add flavor to the curry and should be removed before eating.
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