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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and sort the split peas. | 2. Place the split peas, water, vegetable stock, 1 garlic clove, 1/2 the yellow or red bell pepper, 1/2 the onion, 1 stalk celery, 1/4 cup carrot, 1/2 the ginger, 1/2 the paprika, the cayenne pepper, and 1/2 the curry powder in a crock pot. | 3. Cook until the split peas are soft (about 3 to 4 hours on high, about 6 hours on low). | 4. In a heavy bottomed pot place the olive oil. Saute the remaining onion and second clove of garlic until translucent. | 5. Add the remaining vegetables and saute until crisp tender, about 3 minutes. | 6. Add the cooked split peas, remaining spices, and coconut milk. Bring to a low boil. | 7. Puree the soup in a food processor until smooth (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea green	1	lb	split	367.4103	65.5442	24.5847	1.8144
vegetable stock	4	cups	flavored	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
yellow onion	1			-	-	-	-
yellow bell pepper	1		diced	-	-	-	-
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
garlic clove	2			-	-	-	-
ginger	1	tablespoon		4.8	1.0662	0.1092	0.045
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
garam masala	1	tablespoon		-	-	-	-
coconut milk	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.