Sunday, March 02, 2014

split pea coconut curry soup

I have a confession. I only made this soup because I fell in love with the color of the yellow split peas in the bulk section of the Columbus Avenue Whole Foods a few weeks ago. They were such a warm buttery orange-y color that I found them absolutely irresistible. They've been hiding in one of my cupboards until this morning.

Split pea coconut curry soup:
1.6 pounds of yellow split peas
1 can coconut milk
a whole lotta ginger, finely chopped
a whole lotta garlic, finely chopped
1 jalapeno, finely chopped
2 tablespoons curry powder
a tablespoon or two of tomato paste
some butter
pinch of saffron
broth/water/bullion cubes
cilantro and lime wedges for garnish
salt and pepper to taste

Rinse the split peas, then cover with water or broth, bring to a boil, turn down the heat and let simmer for 30 minutes or so, until they come apart and the liquid thickens. (I used water but added a couple bullion cubes.)

While the lentils are cooking, toast the curry powder in a dry pan until it just begins to smoke but not burn (a few minutes over medium heat). Transfer powder to a bowl and then melt some butter in the pan and add the ginger, garlic, and jalapeno. Cook until soft, stir in the tomato paste, curry powder, and saffron. Add this mess to your soup pot, stir, and let simmer for a few more minutes.

Shake your can of coconut milk and stir that into the soup.

Serve over quinoa or rice or just on its own, with lime and cilantro. Scallions would be delicious too. And you could add things like diced sweet potatoes, bell peppers, whatever.

Will definitely be making this again. Yum.

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