Ingredients
- 5 tsp olive oil
- 1 large or 2 small onions chopped
- 1-2 hot peppers diced
- 4 tsp cumin
- 2 TBSP minced garlic
- 3 TBSP minced ginger
- 2 tsp turmeric
- 1 ½ tablespoons curry powder or garam masala (your preference)
- 1 large can diced tomatoes, drained
- 8-10 medium potatoes chopped small (1/2 inch)
- 2 carrots peeled and sliced into thin slices
- 2 cups split peas
- 4 cups vegetable broth
- 1 small can tomato paste
- 1 can coconut milk
- Salt and pepper to taste
Process
Sauté onions, peppers, garlic, ginger, and spices in olive oil. When onions are soft add diced tomatoes, broth and split peas and let cook at a boil for 20 minutes. Add and carrots and potatoes and continue to cook at a soft boil until potatoes and peas are almost done. Add the tomato paste and coconut milk and cook for an additional five. Serve over rice.