quart Yellow split peas
1 gal Water
1 pound Onions, (1 qt. chopped)
1 pound Chili peppers, fresh, minced (3 small)
cup Vegetable oil
3 tablespoons Curry powder, mild
1 tablespoon Ground cumin
6 tablespoons Fresh ginger root, grated
6 pounds Sweet potatoes, peeled, diced (6 qts)
pound Cauliflower floretts, (1 gallon)
10 ounces Fresh spinach
cup Fresh lemon juice
Salt, to taste
Rinse the split peas, cover with 1 gallon of water, and simmer until soft.
While the peas cook, saute the onions and chili peppers in a 2-1/2 gallon stockpot until the onions are translucent.
Add the sweet potatoes with 1 1/2 qts. of water (or stock from the sweet potatoes) the cauliflower, and the peppers to the sauteed onions. Simmer until all the vegetables are tender.
Rinse, stem, and coarsely chop the spinach.
Prep Time: 30 mins.
Cooking Time: 1 hour.