Categories: curry, untried, vegetarian

Ingredients

• 1 cup (180 g) yellow split peas, soaked overnight + drained
• 350 g pumpkin, chopped
• 250 g sweet potato, chopped with skin
• 1 tablespoon fresh grated ginger
• 1 onion chopped
• 2 garlic cloves, smashed
• 2 celery stalks, cut into small dice
• 1 medium carrot, grated
• 1/4 tsp ground turmeric
• 1/2 teaspoon cinnamon
• 2 tablespoon mirin
• 1 heaped tablespoon miso
• 1 handful coriander or flat-leaf parsley, chopped
• 1 lime
• 350 g organic tempeh or firm tofu

Directions

1. Sauté onion, ginger, garlic, celery + carrot in a large pot for 3 minutes.

2. Add turmeric and cinnamon and cook for another minute.

3. Add drained split peas and 4 cups water.

4. Cook for 30 minutes over a low heat.

5. Add sweet potato and pumpkin and cook for another 20 – 30 minutes until tender, adding a little more water if necessary.

6. Dissolve miso in 2 tablespoons warm water and add to curry wit mirin, lime juice and herbs. Taste and adjust seasoning.

7. Sauté chopped tempeh separately in a little olive oil until golden, add to the vegetable curry just before serving and enjoy.

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