Cape stew

Recipe from: 7/16/1992 12:00:00 AM
Ingredients 0
Servings 4




Sauté the onion and garlic in a little oil until soft. Add the curry powder, cumin and rice and stir-fry for about 1 minute. Drain the split peas and add to the mixture in the saucepan. Dissolve the stock cube in 500 ml boiling water and add to the pan with the bay leaves and tomato paste (or 2 whole tomatoes, skinned and coarsely chopped). Reduce the heat and simmer until the rice and split peas are soft but not mushy, and most of the liquid has evaporated. (Add more boiling water if necessary.) Season with salt and black pepper. Serve with chutney, banana slices and tomato and onion salad. Serves 4.

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