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
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 follwed the recipe exactly (using 1 1/2 serrano chiles) It's excellent--true comfort food! Lin Portland ME
This recipe is so wonderful! My boyfriend and I subscribe to Eating Well and try many of the recipes but this is one we've made over and over and over again. We puree a cup of the veggies to make it a little thicker like a stew and he eats it over grilled chicken. The leftovers can also be turned into a delicious breakfast--just reheat the curry and eat it with scrambled eggs and toasted pita. Yummm. Hilary Montclair NJ
Follow this recipe exactly and you won't be disappointed. It's excellent! I made it for a week-long detox diet and it was so good I forgot I was detoxing!
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
Incredible! Even my "must have meat with every meal" husband loved it. I had never had eggplant boiled and liked it better than fried. The eggplant in this dish gives an illusion of meat chunks and the yellow peas make it hearthy. I followed the recipe to the T. I will make it again the same way. Next time I'll make it thicker and serve it on top of Basmati rice. Yum!
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