Protein-rich yellow split peas combined with fresh vegetables yields a hearty, stewlike curry—perfect for a cold winter night by the fireplace, with a loaf of crusty bread. Try any combination of vegetables—sweet potatoes, winter squash and spinach create a sweeter offering. Don’t be alarmed by the number of chiles—the vegetables and split peas bring the heat level down to make each bite addictive without being excessively hot.

Makes 6 servings, generous 1 cup each

ACTIVE TIME: 50 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

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-inch pieces)
1 cup green bean pieces, frozen or fresh (1-inch pieces)
1 small (8 ounces) eggplant, cut into 1/2-inch cubes
1 medium carrot, cut into 1/4-inch-thick slices
1 3/4 teaspoons salt
1/2 teaspoon ground turmeric
1 tablespoon canola oil
1 teaspoon cumin seeds
4 large cloves garlic, cut into thin slivers
1-3 fresh green chiles, such as Thai or serrano chiles, stemmed and thinly sliced crosswise (do not seed)
1 tablespoon cornstarch
1/4 cup finely chopped fresh cilantro
4 long thin slices fresh ginger, cut into matchsticks
Juice from 1 medium lime
1 teaspoon ghee or butter (optional)

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.

NUTRITION INFORMATION: Per serving: 161 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 30 g carbohydrate; 6 g protein; 6 g fiber; 700 mg sodium; 663 mg potassium.
Nutrition bonus: Vitamin A (40% daily value), Vitamin A (35% dv), Folate (28% dv), Potassium (19% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1 /2 starch, 1 vegetable, 1/2 fat

My husband, who is from Sri Lanka, really enjoyed this recipe. You can use any veggies you have on hand. I did make a few modifications... 1.) I used organic vegetable stock rather than water. 2.) I did not wash all the starch off the split-peas prior to cooking. As a personal preference, I prefer to use this as a means of thickening rather than using corn starch. 3.) When first boiling the split-peas, I add 1/2 the salt to the water and all the turmeric. THEN, I skim the starch with the grit from the tumeric (tumeric can sometimes leave a grittiness that can be removed with skimming from boiling water). 4.) I use sliced jalepenos - my husband really likes the flavor. 5.) After cooking the cumin seeds in the oil, I add the garlic and ginger to the cumin in the oil until it is fragrant. Then I turn off the heat and then add the jalepenos. This mixture is then added to the vegetables. Tip for eating left overs: a squeeze of lime after the curry is re-heated will really refresh the dish.

Susanna, Kennett Square, PA

I'd give this a 3.5, if the site permitted. I used 5 Thai peppers, which was perfect for us but we love spiciness. I also switched the veg to what we had on hand: potatoes, parsnips, broccoli, cauliflower, carrots and green pepper. Regrettably, I overcooked the broccoli. (I should have added it later on.) My only recipe-related reservation is that it tasted a little too limey. Next time, I'll add slightly less lime and let the flavors meld a wee bit longer.

Kelly, Seattle, WA

I thought this was so yummy, and very adaptable. Like others, I used the veggies I had on hand. The only change I'd make is regarding the lentils. Perhaps mine are old, but they were far too al dente for my taste. I wanted them to fall apart and into the broth, not be hard little nuggets. Next time I'll cook the lentils for an extra 15 minutes or so. Otherwise, this was perfect.

Wren, Wolcott, CO

My New Years resolution was to try 10 new recipes each month. The Ginger, Split Pea & Vegetable Curry was my first new recipe of the year. I followed the instructions exactly as written and it was excellent! Next time I will experiment with different vegetables and use broth instead of water. Good cold weather comfort food.

Jim, Seattle, WA

I give this four stars because it was so delicious, but I did vary it a little as another individual mentioned, that is, I did not use cornstarch. I cooked the chana dal and potatoes enough so that they released their starch into the broth to thicken it. I made it thick enough to eat from a plate over rice. I also cooked the cumin seeds, garlic, and chile in a mixture of canola oil and ghee, rather than adding the ghee at the end. I made half a recipe and used one serrano chile, which made it very hot for my taste and just right for my husband's.

Hilary, Great Falls, MT

Sorry, I followed the recipe and found this tasteless. I gave it one star because there was no option for zero stars.

Phyllis Jacques, Venice, FL

I used regular lentils since my grocery didn't have the yellow split peas (chana dal). In addition, I used 4 cups of veggie broth instead of water to cook the lentils. I thought that this recipe was excellent with these substitutions made. I thought the flavors melded really well together. I will definitely make this again, healthy and flavorful.

Laura B., Austin, TX

Delicious.

Dan, VT

Have made this recipe several times with excellent results. Like others, I reduce the amount of corn starch. Also used this dish to impress my mom-in-law. Thanks EW. I need all the bonus points I can muster.

Daytona, Camp Hill, PA