Curried Split Peas on Rice
- Number of Servings: 1
Ingredients
1 cup split peas 3 1/2 cup water1 teaspoon salt1-2 Tablespoon oil 1 onion 3 large cloves garlic 2 T. curry powder 2 teaspoon cumin 1 teaspoon saltSour cream to garnish 1 cup rice 3 sweet potatoes
1. Soak split peas overnight or heat to boiling, turn off heat and let stand for 1 hour. After 1 hour, bring to boil (I added another 1/2-1 cup of water). Then simmer about 30-45 minutes, until soft. 2. In skillet, saute 2 T canola oil with chopped onion and crushed garlic cloves about 4-5 minutes. Add curry powder/paste, cumin and salt. Saute another minute or 2. Mix in the cooked split peas. Saute 1 more minute to allow flavors to mix. Remove from heat. Serve over rice.
3. Cook 1 cup rice in 2 1/4 cups of water. Bring water to a boil. Add rice. Return water to a boil. Cover and simmer 20 minutes.
4. Bake sweet potatoes at 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like. We eat them "plain".
5. Serve curried split peas over rice with a side of mashed sweet potatoes.
Number of Servings: 1
Recipe submitted by SparkPeople user ROAD2HEALTHY.
3. Cook 1 cup rice in 2 1/4 cups of water. Bring water to a boil. Add rice. Return water to a boil. Cover and simmer 20 minutes.
4. Bake sweet potatoes at 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like. We eat them "plain".
5. Serve curried split peas over rice with a side of mashed sweet potatoes.
Number of Servings: 1
Recipe submitted by SparkPeople user ROAD2HEALTHY.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.7 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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