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Low Fat Curried Split Peas and Vegetables


3/4 c. dry split peas
4 cs. vegetable broth
1-2 tbsps. curry powder, to taste
2 cs. chopped vegetables (try peas, eggplant, zucchini, and green beans)
2 cs. pre-cooked, peeled, and cubed sweet potatoes
1/3 c. raisins

In large saucepan, combine split peas, broth, and curry powder. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until peas are tender, about 30 minutes.

Add remaining ingredients. Re-heat to boiling and cook, stirring, until vegetables are hot, about 10 minutes longer.

Makes 4 servings.

Calories.....273.....Fat.....1 g.....Fiber.....3.2 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.