- 1 lb. split peas
- 4 cups water
- 2 cups small red potatoes, peel left on and cubed into small pieces
- 16 baby carrots (or two regular ones) minced well
- 1 can (14-15 oz.) coconut milk
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red onion
- 4-5 large cloves of garlic
- 1 1/2 teaspoons green curry paste
- 2 tablespoons curry
- 2 tablespoon red chili powder
- 1 tablespoon turmeric
- 1 tablespoon coriander
- 1/2 tablespoon garam masala
- 1/2 tablespoon dried cilantro
- 1 teaspoon Redmond's Real Salt®
- 2 tablespoons Golden Mountain Sauce®
- 2 very large dollops Gourmet Gardens® Ginger
- 1 very large dollop Gourmet Gardens® Lemon Grass
Directions:
Soak the split peas in cold water for 3 hours.
Drain the split peas, rinse, and drain again. Add them to a large pot with four cups of water and bring to a vigorous boil. Then, turn down to a strong simmer and cook for 30 minutes, stirring periodically.
While the split peas are cooking, mince (I purée) the onions and the garlic and set aside. Dice the red potatoes into tiny cubes and set aside. Mince the carrots and set aside.
In a large sauteuse pan, heat the olive oil and butter. Then add the onions. Once they start to turn translucent (or about 3 minutes if puréed), add the garlic and let them continue cooking together. Then add the ginger, lemon grass, curry paste, curry, red chili powder, turmeric, garam masala, coriander, cilantro, Golden Mountain Sauce, and salt. Cook until the seasonings begin to smell, stirring frequently. Next add the potatoes and carrots and, again, cook until you begin to smell the carrots (about 10 minutes). Finally, add the coconut milk, stir thoroughly, and simmer for 10 minutes until the potatoes begin to soften. Stir frequently as the curry mixture is cooking.
At this point, the split peas should be done, with most of the water gone. Add them to the curry mixture and cook another 15-20 minutes so that the potatoes are finished. Serve with a wedge of lime.
Myrtle's Note: This is the second leg of my split pea journey. I Googled split pea and coconut milk and went from there, hoping to find a curry. Since I have been exploring flavors, I had a few thoughts about the original recipe I finally chose and ended up adapting it, adding ingredients I have used in another curry. I also used dried cilantro; so if you prefer fresh, look at the original recipe for instructions on how to do so. The end result was like eating a hug. UPDATE: I tweaked the season having read more about blending Indian spices. Again, the end result was rather tasty.
Yield: 6 two-ladle servings
Adapted from: http://relish.com/recipes/split-pea-coconut-stew/
