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Ginger, Split Pea, & Veg Curry Recipe

Looking for an easy Ginger, Split Pea, & Veg Curry recipe? Learn how to make Ginger, Split Pea, & Veg Curry using healthy ingredients.


Submitted by lindsey2a

Makes 1 serving



http://www.eatingwell.com/recipes/ginger_split_pea_vegetable_curry_subzi_dalcha.html

Recipe Ingredients for Ginger, Split Pea, & Veg Curry

1 potato medium (2-1/4" to 3-1/4" dia.) Potato, Baked, Flesh And Skin
0.5 cup Yellow Split Peas
1 cup (1" pieces) Cauliflower
1 cup Beans, Snap, Green
1 cup (1" cubes) Eggplant
1 medium Carrots
0.5 tsp Turmeric, Ground
1.75 tsp Salt, Table
1 tsp Cumin Seed
4 clove Garlic
2 pepper Peppers, Hot Chili, Green
0.5 oz Cornstarch
2 oz Cilantro
1 tsp Ginger Root
5 g Butter Ghee

Recipe Directions for Ginger, Split Pea, & Veg Curry

  1. Place potatoes in a small bowl and cover with cold water. Place split peas in a large saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingers. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear; drain. Add 4 cups water to the split peas and bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Drain the potatoes and add to the peas. Return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.

  2. Stir in cauliflower, green beans, eggplant, carrot, salt and turmeric. Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the peas are soft but firm-looking, 7 to 10 minutes more.

  3. Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. Remove from the heat.

  4. Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the ?washings? back into the saucepan.

  5. Whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. Stir it into the stew along with cilantro and ginger. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.

Categories

Indian

Nutrition Facts
Serving Size 815.3g
Amount Per Serving
Calories
579
Calories from Fat
66
% Daily Value*
Total Fat
7.3g
11%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
4729mg
197%
Potassium
2325mg
66%
Total Carbohydrates
123.1g
41%
Dietary Fiber
30.2g
121%
Sugars
20.3g
Protein
24.6g
Vitamin A 316% Vitamin C 553%
Calcium 25% Iron 52%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
A
  Good points
  • Low in cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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