Yellow Split Peas with Spinach and Cherry Tomatoes Indian Style
For the yellow split peas
1 tbsp curry powder
2 tsps extra virgin olive oil
2 inches fresh ginger (grated)
2 cloves garlic (minced)
1 medium onion (thinly chopped)
1 tsp tumeric
1 cup yellow split peas (rinse with water)
For the liquids
1⁄2 cup coconut milk
3 cups water
For the vegetables
2 cups cherry tomatoes (cut in half)
5 oz spinach (washed and chopped)
For the onion
For the seasoning
1 cup fresh coriander (thinly sliced)
1 tsp sea salt
Preheat the olive oil in a pot and saute the onion until soft and golden brown for about 3-5 minutes.
Add the ginger and garlic and saute for another 30 seconds.
After that add the rest of the ingredients for the yellow split peas fry everything for two minutes, stirring continuously.
Pour in the water and coconut milk and let it simmer on low heat for about 20-25 minutes.
Add the vegetables and occasionally stir.
Cook everything for another 5-10 minutes until the split peas are soft.
Before serving add the seasoning and adjust taste.