SWEET POTATO & YELLOW SPLIT PEA MASH

Whilst this is a side dish, it does take a while to prepare due to the 1 hour that you have let the split peas sit in water. However, if you are preparing sometime else in the meantime, or happen to have a quick second to dump the peas in some water, its really not so bad. I will tell you an embarrassing secret, I actually started out cooking this dish with the intention for it to turn out as Dhal (a thick, often vegetarian Indian stew). However, after 20 minutes of boiling the lentils and sweet potato, I realized that I had not added enough water / stock to create that specific dhal consistency. Instead of trying to add more liquid and risking burning my lovely saucepan, I decided to roll with the punches and turn the dish into a Sweet potato & pea mash (so daring!). It is quite a bit of work for a side dish but trust me when I say that it is an excellent source of protein (it has a protein content comparable to meat) and is virtually fat free. And delicious. Madras curry powder is sold at many big supermarkets or Indian specialty stores and is a spiced mixture of turmeric, coriander, cumin, cloves, chilli, allspice, black pepper, fenugreek and curry leaves. The spices used will differ from brand to brand. Try to track down a medium or mild tasting one, as the hot brands are not for the faint-hearted.

INGREDIENTS

• 250g yellow split peas
• 300g sweet potato, peeled and cut into small cubes
• 1 litre vegetable stock
• 2 teaspoons Madras curry powder 
• 1 teaspoon ground sage
• 1/2 red onion, finely chopped
• 1 teaspoon coconut oil 

COOKING 

1. Rinse peas, then place in a medium bowl. Pour enough water over the peas to cover them. Let sit for one hour, then drain well. 

2. Heat 1 teaspoon coconut oil in a small frying pan over medium heat. Add chopped red onion and cook, stirring frequently for 3 minutes or until onion is soft. Remove from heat and keep warm. 

3. Bring vegetable stock and 1 cup (250ml) of water to the boil. Add peas, sweet potato and madras curry powder and boil, covered, for 20-22 minutes or until all stock / water is absorbed and peas are tender. Remove from heat and place mash in a large bowl. Mash well with a large spoon or potato masher until all sweet potato is smooth. Add red onion and sage and stir well to combine. 

Serve warm as a side. 

Serves / 4

Total Preparation time / 10 minutes (plus 1 hour for the peas to sit)

Total Cooking time / 32-34 minutes 

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