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Indian cuisine features a lot of vegetarian dishes. Naturally, I gravitated towards one of the country’s most famous dishes, curry, for a spin on this split pea mix. It’s hearty and filling and the curry powder definitely packs a spicy punch. Curry is traditionally served with naan bread and/or rice, so be sure to have some for the full experience.
1 tablespoon Gefen Olive Oil
1 small onion, diced
1 tablespoon curry powder
3 cups Manischewitz Vegetable Broth
1 (14-ounce) can light coconut milk
salt, to taste
pepper, to taste
rice, cooked, for serving
naan, warm, for serving
1 (14-and-1/2-ounce) can diced tomatoes
In a large skillet with high sides, heat the olive oil over medium-high heat.
Add in the onions and cook until just translucent and fragrant, about three minutes.
Add in the curry powder and stir. Continue stirring for one to two minutes.
Add in the peas mix and broth.
Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, or until the split peas have become tender (but not mushy).
Add in the diced tomatoes and coconut milk. Continue to simmer for an additional 20 minutes, or until the mixture is very thick and the split peas are very tender.
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looks delicious! I was just curious about the diced tomatoes – they’re not listed in the ingredients. how many? thanks!