Golden Curry

Photo: flickr user donielle

Ingredients

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)

quart Water

pound Cauliflower floretts, (1 gallon)

pound Green and/or red bell peppers, chopped (1-½

10 ounces Fresh spinach

cup Fresh lemon juice

Salt, to taste

Preparation

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 spices and saute for 2-3 minutes more, stirring continuously to prevent the onions from burning. Turn off the heat.

In a separate pot, blanch the sweet potatoes until barely tender.

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.

While the vegetables simmer, puree the cooked split peas and cooking liquid, if any, in a blender until velvety.

Rinse, stem, and coarsely chop the spinach.

When the vegetables are done, stir in the puree, the spinach, lemon juice, and salt. Simmer until the spinach just wilts.

Taste and golden color from pureed yellow split peas. It is chock-full of nutrients and flavor.*If desired, top with yogurt (i.e., Tzatziki) and serve on rice with a sweet spicy Chutney (Oasis Chutney; or Peach Chutney).

Prep Time: 30 mins.

Cooking Time: 1 hour.

Recipe