Tomato and Split Pea Curry

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 vegetable 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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