- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 114.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 699.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 4.6 g
- Protein: 3.8 g
Ginger, Split Pea & Vegetable Curry (Subzi dalcha)Submitted by: HIYAUT00
IntroductionThis is really yummy! The recipe is from Eatingwell.com.
This is really yummy! The recipe is from Eatingwell.com.
1 large russet or Yukon Gold potato, peeled, cut into 1/2-inch cubes
1/2 cup yellow split peas, (chana dal)
1 cup cauliflower florets, (1-inch pieces)
1 cup green bean pieces, frozen or fresh (1-inch pieces)
1 small (8 ounces) eggplant, cut into 1/2-inch cubes
1 medium carrot, cut into 1/4-inch-thick slices
1 3/4 teaspoons salt
1/2 teaspoon ground turmeric
1 tablespoon canola oil
1 teaspoon cumin seeds
4 large cloves garlic, cut into thin slivers
1-3 fresh green chiles, such as Thai or serrano chiles, stemmed and thinly sliced crosswise (do not seed)
1 tablespoon cornstarch
1/4 cup finely chopped fresh cilantro
4 long thin slices fresh ginger, cut into matchsticks
Juice from 1 medium lime
1 teaspoon ghee, or butter (optional)
Nutritional values does not include corn starch, lime or ghee (butter)
Stir in cauliflower, green beans, eggplant, carrot, salt and turmeric. Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the peas are soft but firm-looking, 7 to 10 minutes more.
Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. Remove from the heat.
Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the “washings” back into the saucepan.
Whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. Stir it into the stew along with cilantro and ginger. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HIYAUT00.