Spicy Split Peas with Vegetables

Name: Spicy Split Peas with Vegetables
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Cuisine: Global
Ingredients: 3 mediums carrots, diced; 1 cinnamon stick, (1/2 inch long); 2 Tbsps flaked or shredded coconut; 473 milliliters hot cooked rice; 1 teaspoon coriander seed; 1 teaspoons fenugreek seed; 1 small eggplant, diced; 0 teaspoons ground red pepper, (cayenne); 1 medium onion, finely chopped; 0 teaspoons salt; 1 Tbsp tamarind pulp; 2 Tbsps vegetable oil; 2 Tbsps water; 237 milliliters dried yellow split peas; 2 mediums zucchini, diced

Need a gluten free and vegan main course? Spicy Split Peas with Vegetables could be an amazing recipe to try. This recipe makes 1 servings with 1723 calories, 71g of protein, and 38g of fat each. This recipe covers 71% of your daily requirements of vitamins and minerals. A mixture of salt, peas, cinnamon stick, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Heat 4 cups water and the split peas to boiling in 2-quart saucepan; reduce heat. Cover and simmer 45 minutes.

Ingredients you will need

Split Peas

Water

Equipment you will use

Sauce Pan

Heat 1 tablespoon oil in 8-inch skillet over medium heat. Cook coconut, coriander, fenugreek and cinnamon stick, stirring constantly, until coconut is light brown.

Ingredients you will need

Cinnamon Stick

Coriander

Coconut

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat; stir in salt and red pepper. Crush coconut mixture with mortar and pestle until finely ground; set aside.

Ingredients you will need

Red Pepper

Coconut

Salt

Equipment you will use

Mortar And Pestle

Heat 2 tablespoons oil in 12-inch skillet over medium heat. Cook carrots, zucchini, onion and eggplant in oil, stirring occasionally, until tender.

Ingredients you will need

Eggplant

Zucchini

Carrot

Onion

Cooking Oil

Equipment you will use

Frying Pan

Stir 2 tablespoons water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into vegetable mixture. Cook over low heat, stirring occasionally and adding water if necessary until consistency of thick soup, until hot and well blended.

Ingredients you will need

Tamarind Pulp