Yield: 24 Servings
|1½ quart||Yellow split peas|
|1 pounds||Onions; (1 qt. chopped)|
|1 pounds||Chili peppers; fresh, minced (3 small)|
|¼ cup||Vegetable oil|
|3 tablespoons||Curry powder; mild|
|1 tablespoon||Ground cumin|
|6 tablespoons||Fresh ginger root; grated|
|6 pounds||Sweet potatoes; peeled, diced (6 qts)|
|5½ pounds||Cauliflower floretts; (1 gallon)|
|1½ pounds||Green and/or red bell peppers; chopped (1-1/2 qts)|
|10 ounces||Fresh spinach|
|½ cup||Fresh lemon juice|
|\N \N||Salt; to taste|
1. Rinse the split peas, cover with 1 gallon of water, and simmer until soft.
2. While the peas cook, saute the onions and chili peppers in a 2-½ gallon stockpot until the onions are translucent.
3. Add the spices and saute for 2-3 minutes more, stirring continuously to prevent the onions from burning. Turn off the heat.
4. In a separate pot, blanch the sweet potatoes until barely tender.
5. Add the sweet potatoes with 1½ qts. of water (or stock from the sweet potatoes) the cauliflower, and the peppers to the sauteed onions. Simmer until all the vegetables are tender.
6. While the vegetables simmer, puree the cooked split peas and cooking liquid, if any, in a blender until velvety.
7. Rinse, stem, and coarsely chop the spinach.
8. When the vegetables are done, stir in the puree, the spinach, lemon juice, and salt. Simmer until the spinach just wilts.
Meal Planning: *This is a high-protein, low-fat curry that gains its rich taste and golden color from pureed yellow split peas. It is chock-full of nutrients and flavor. *If desired, top with yogurt (i.e., Tzatziki) and serve on rice with a sweet spicy Chutney (Oasis Chutney; or Peach Chutney).
Prep Time: 30 mins. Cooking Time: 1 hour.
Makes 24 13-oz. Servings; 325 cals, 3.9 g fat, 64 mg sodium.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@...
Recipe by: Moosewood for a Crowd