Tuesday, November 29, 2016

Yellow Split Pea, Tuscan Kale & Sweet Potato Curry

Enriched with black Tuscan kale and nutritious sweet potatoes, this fragrant Yellow Split Pea Curry is a terrific mid week meal. Made in just over 30 minutes, one chopped onion is sautéed with ginger and garlic then seasoned with an exotic mixture of classic Indian spices including quality curry powder, garam masala, cumin, turmeric and hot red chili powder moistened with a little water to create a thick paste. Cooked until rich and aromatic, the vegetable broth, yellow split peas and black Tuscan kale are added to the pot and cooked until the split peas are tender, about 20 minutes. The sweet potatoes, yogurt and lime juice are then combined into the curry and cooked an further 10-15 minutes. Garnished with fresh cilantro and a dollop of thick Greek yogurt, this simple and healthy Yellow Split Pea, Tuscan Kale & Sweet Potato Curry is delicious served with Basmati rice and oven warmed naan brushed with ghee and sprinkled with sesame seeds.

Split Pea, Black Tuscan Kale & Sweet Potato Curry
Serves 4

1 small onion, chopped
1 tbsp vegetable oil
4 garlic cloves, finely minced
1-inch piece fresh ginger, peeled and grated
1 tbsp curry powder, such as Bolst's
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1/4 tsp red chili powder
5 cups vegetable stock
2 sweet potatoes, peeled and chopped into 1-inch cubes
1 1/2 cups yellow split peas, rinsed and picked through
3/4 cup plain Greek yogurt
Juice of 1/2 lime
1 bunches black Tuscan kale, stems removed, washed and finely sliced
1 tsp black salt or sea salt
Freshly ground black pepper
Freshly chopped cilantro to taste

Add the oil to a shallow saucepan, and sauté the onion over medium until translucent, about 4 to 5 minutes. Add the ginger and garlic and continue to sauté for another minute, then add the ginger, curry powder, garam masala, turmeric, cumin and chili powder and stir well to combine. Add a tablespoon or two of water to moisten the spices into a thick paste and cook for about 2 minutes. Add the broth, split peas, kale and stir well. Cover and bring to a boil, then reduce the heat and cover with the lid offset slightly and simmer for about 20 minutes. When the split peas are more tender and the liquid has reduced a bit, stir in the sweet potatoes, yogurt and lime juice and season with salt and pepper to taste. Cook for another 10-15 minutes, or until the potatoes are just cooked through and remove from the heat. Garnish with cilantro, a dollop of yogurt and serve with Basmati rice and warm naan.

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