Wednesday, 26 March 2014

Curried Split Peas with Cabbage

This was a plain and simple meal (2 of them, actually) but it really hit the spot. I used Jamaican curry to season it as the cabbage and peas have a sweetness to them that I thought Jamaican curry would really complement. I still did need to add just a little Sucanat to smooth the rough edges.

In spite of the simplicity it did take some time to make. I was feeling fairly leisurely, and didn't go at it hammer-and-tongs, but still, there's a lot of chopping here. On the other hand, it keeps well in the fridge and leftovers reheat nicely.

4 to 6 servings
1 1/2 hours - 1 hour prep time NOT including cooking the peas


Cook the Peas:
2 cups yellow split peas
4 cups water
1/2 teaspoon salt

Put the peas, water and salt in a rice cooker, and cook. Or, put them in a pot and bring to a boil. Reduce the heat and simmer until tender. Watch the water level and add more if needed.

This can be done the day ahead.

Make the Curry:
4 to 6 cups finely chopped green cabbage
3 medium onions
6 to 8 cloves (1 head) garlic
3 tablespoons finely minced peeled fresh ginger
2 tablespoons mild vegetable oil
2 tablespoons Jamaican curry powder (or other of your choice)
1/8 to 1/4 teaspoon ground cayenne
5 to 6 cups chicken stock or vegetable broth
1-2 teaspoons Sucanat or dark brown sugar

Trim and chop the cabbage. Peel and chop the onions. Peel and mince the garlic. Peel and mince the ginger.

Heat the oil in a large, heavy-bottomed soup pot over medium heat. Add the onions and cook until softened and slightly browned. Add the garlic, ginger, curry powder and cayenne. Mix in well and cook for another minute or so, stirring constantly, until the seasonings are all moistened and well amalgamated.

Put in about a cup of the broth, then mix in the cabbage. Cook for about 5 minutes, stirring frequently, until the broth is mostly absorbed. Mix in the cooked (and drained if necessary) peas. Add another 4 cups of broth, and mix well. Simmer the curry for 30 minutes, until the cabbage is very tender and the peas are falling apart. Add a little more water if it seems to be getting too thick, and stir it regularly to avoid scorching on the bottom.

 Serve with steamed rice or buttered toast.





Last year at this time I made Carrots with Yogurt & Garlic.

No comments: