Yellow Split Pea Curry

There are foods that taste better the second day: soups, dressings, marinades, salsa and currys. I was digging through my old recipe box today, looking for an answer to a couple of busy nights this week, and stumbled upon this wedged into the cookie section. It is something I make the day or two ahead of a night I am training or going to a meeting. It makes for a quick, but really yummy, dinner that only takes re-heating time. There's plenty of textures in this to keep it interesting for more than one meal. Serve with naan, rice or even slightly room temperature over salad greens and grape tomatoes. Gluten free.

*Split Pea and Veggie Curry*
(serves 6, about 1 cup each)

1 large russet or Yukon Gold potato, peeled, cut into 1/2 inch cubes
1/2 cup yellow split peas (chana dal)
1 cup cauliflower florets
1 cup green bean pieces
1 medium carrot, cut into 1/4 inch thick slices
1 3/4 tsp salt
1/2 teaspoon ground tumeric
2 tsp canola oil
1 teaspoon cumin seed (or ground cumin)
4 karge garlic cloves, cut into think slivers
1-3 fresh chiles (jalapeno, serrano, Thai). stemmed, sliced crosswise thinly***
1 Tbl cornstarch
1/4 cup chopped cliantro
4 long slices of ginger sut into matchsticks
juice from 1 lime

Place potatoes in a large bowl and cover with water. Place the peas in a large saucepan. Fillt eh pan halfway with water and rinse the peas by rubbing them between your fingers (the water will become cloudy). Drain, repeat until the water is no longer cloudy. Drain. Add 4 cups water and bring to a boil over medium high heat. Drain the potatoes and add to the peas. Return to a boil, reduce to medium and simmer, uncovered, about 5 minutes.

Stir in cauliflower, green beans, carrot, salt and turmeric. Return to a boil, cover, reduce to a gentile simmer and cook, stirring occasionally but not too much, until the vegetables are tender and the peas are soft but firm looking, about 7-10 minutes more.

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

Stir garlic-chile mixture into the cooked vegetables. Scoop a ladle of cooking water from teh saucepan to the skillet and pour the "washings" back int othe saucepan.

Whisk the cornstarch with 3 T of the cooking liquid in a bowl until smooth. Stir it into the stew with the cilantro and ginger. increase heat to medium high and simmer uncovered until the sauce thickens, about 2 minutes. Stir in lime juice.

Nutrition Info: Calories 135; Total Fat 2g ; Carbohydrate 25g; Protein 6g; Fiber 7g; Sugar 3g; BONUS! Vitamin C 31%DV; Vitamin A 38% DV

WW Points: 2


***The peas and vegetables tend to mellow out the chiles. However, if you feel that they are too much as they are you can either seed them before using or substitute 1/2 cup green bell pepper or Italian sweet pepper.