Cauliflower, Squash And Split Pea Curry - cooking recipe

Ingredients

3.5 oz yellow split peas
1 lb butternut squash, coarsely chopped
1 None Spanish onion, finely chopped
2 cloves garlic, minced
3 tbsp fresh ginger, grated
2.5 oz curry paste
1 lb cauliflower, cut into florets
4 None tomatoes, coarsely chopped
4 oz frozen peas
1 3/4 cups low-fat yogurt
1/2 cup fresh cilantro leaves

Preparation

Cook split peas in boiling water for 20 mins, or until almost tender. Add squash and return to a boil. Boil for 8 mins, or until squash is tender. Drain.
Meanwhile, heat a large nonstick saucepan over medium heat. Cook onion, garlic and ginger until onion softens. Add curry paste and cook for 2 mins, or until fragrant. Add 3 cups water and bring to a boil. Reduce heat and add cauliflower and tomatoes. Cover and simmer, stirring occasionally, for 10 mins, or until cauliflower is tender and curry is thick.
Add squash and split pea mixture, peas and yogurt. Stir over low heat until mixture is heated through. Season to taste. Serve curry sprinkled with cilantro.