5 cups water
3/4 cup yellow split peas
4 cups chopped green tomatoes
1 teaspoon vegetable bouillon
1/2 teaspoon red curry paste
1/2 teaspoon turmeric
1/2 – 1 teaspoon red pepper flakes
1 tablespoon fresh grated ginger
salt to taste
Bring water and split peas to a boil. Cook until tender, 30–40 minutes. Add remaining ingredients and simmer 30 minutes or more, until mixture reduces and thickens.
Serve over rice.
Total time: 60–90 minutes
Original recipe source
