Ingredients
SERVES 6
– 400 g split peas
– 1 can light unsweetened coconut milk
– 1 medium onion diced
– 2 tbsps. fresh ginger minced
– curry powder to taste
– cumin powder to taste
– coriander powder to taste
– lemongrass to taste sliced
– 1 red-hot chilli pepper
– 100 g celery diced
– 2 large carrots chopped
– 450 g red potato unpeeled
– 2 tbsps. soy sauce
– ½ tsp. salt
– 20 g coriander leaves chopped
– 1 to 2 limes cut into wedges
Directions
Fill a large saucepan with 4 cups of water, bring it to a boil, reduce heat and simmer the split peas for ab. 40 minutes. Peas should be whole, but tender. Then, in a large pot, combine coconut milk, onion, ginger, cumin, coriander, lemongrass, curry, red-hot chilli pepper and celery; bring to a boil, reduce heat and simmer for 5 minutes. Then, also add in carrots and potatoes and simmer until potatoes are almost tender, ab. 5 to 7 minutes. At this point, incorporate the split peas to the pot along with soy sauce. Keep simmering for 5-7 more minutes. Finally, stir in coriander leaves and serve with lime wedges on the side.
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