Golden Curry
By: Anonymous
Published: Friday, February 12, 2010 - 3:16am

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

1 Rinse the split peas, cover with 1 gallon of water, and simmer until soft. 2 While the peas cook, saute the onions and chili peppers in a 2-1/2 gallon stockpot until the onions are translucent. 3 Add the spices and saute for 2-3 minutes more, stirring continuously to prevent the onions from burning. Turn off the heat. 4 In a separate pot, blanch the sweet potatoes until barely tender. 5 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. 6 While the vegetables simmer, puree the cooked split peas and cooking liquid, if any, in a blender until velvety. 7 Rinse, stem, and coarsely chop the spinach. 8 When the vegetables are done, stir in the puree, the spinach, lemon juice, and salt. Simmer until the spinach just wilts. 9 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). 10 Prep Time: 30 mins. 11 Cooking Time: 1 hour. 12 Recipe