Description Edit


Ingredients Edit

Directions Edit

1. In large saucepan, combine split Peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.

2. Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and Onion, and sauté, 2 to 3 minutes. Add Cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.

3. Add split Peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split Peas are soft, about 5 minutes more. Stir in coconut, Raisins and salt to taste. Serve hot.

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