|
Ingredients
|
Quantity
|
|
Vegetable oil
|
2 tbsp
|
|
Cumin seeds
|
½ tsp
|
|
Or
|
|
|
Ground cumin
|
¼ tsp
|
|
Ground turmeric
|
¼ tsp
|
|
Jalapeno chillies – seeded and chopped
|
1
|
|
Cauliflower florets
|
3 cups (1 pound)
|
|
Chicken or vegetable broth
|
¼ cup
|
|
Cooked yellow split peas
|
2 cups
|
|
Frozen (thawed) green peas
|
1 ½ cups
|
|
Black beans – rinsed and drained
|
15 ounces
|
Heat oil in 10-inch skillet over medium-high heat. Cook cumin,
turmeric and chilies in oil 2 minutes, stirring occasionally. Stir cauliflower
florets and broth. Cover and cook 3 to 4 minutes or until cauliflower florets
are tender. Stir in remaining ingredients. Cook about 5 minutes, stir occasionally,
until hot.
