1. In large saucepan, combine split peas and water, and bring to a boil over medium heat. 2. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes. 3. Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. 4. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more. 5. Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. 6. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. 7. Stir in coconut, raisins and salt to taste. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
