This is a heartier stew version of recipes for yellow dal you may see online.
2 cups dry yellow split peas, rinsed
1 can coconut milk
2-2.5 cans of water
1 Not Chkn Bouillon cube
1/2 onion, chopped or diced
5-6 small potatoes, chopped
1 large carrot, chopped
2 stalks of Swiss chard, torn
2 tbsp red curry paste
1 tbsp tumeric
1 tbsp fresh ginger, diced or minced
1 lime, juiced
Combine and stir in a large soup pot, bring to a boil. Cover and reduce heat, stirring occasionally until peas and potatoes are soft, around 25-30 minutes. Add a little more water if necessary during cooking.
Salt to taste.
Freeze for left overs if needed.
2 cups dry yellow split peas, rinsed
1 can coconut milk
2-2.5 cans of water
1 Not Chkn Bouillon cube
1/2 onion, chopped or diced
5-6 small potatoes, chopped
1 large carrot, chopped
2 stalks of Swiss chard, torn
2 tbsp red curry paste
1 tbsp tumeric
1 tbsp fresh ginger, diced or minced
1 lime, juiced
Combine and stir in a large soup pot, bring to a boil. Cover and reduce heat, stirring occasionally until peas and potatoes are soft, around 25-30 minutes. Add a little more water if necessary during cooking.
Salt to taste.
Freeze for left overs if needed.
