Recipe: Afghan Carrot Hotpot

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This is another recipe from Veggiestan. It caught my eye as being an unusual combination of yellow split peas and carrots, which is not something I’d ever thought of putting together before. I was also a little sceptical as to whether unsoaked yellow split peas would cook before the carrots turned into mush. Well I was wrong, the peas are cooked through and the carrots are tender, but hold their shape. The spicing is light with this recipe, the chilli just adds a background heat and the vinegar lifts the flavours.

There’s not much prep involved in this recipe and it cooks in an hour, it could just be a winner on a cold, rainy winter’s evening.

Afghan Carrot Hotpot photo DSCN1043_zpsf39b7f71.jpg

Ingredients
1 onion, chopped
2 cloves garlic, chopped
1cm ginger, peeled and chopped
1 green chilli, chopped
1/2 tsp turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
1 clove
300g chanteray carrots, or 2 large carrots cut into large pieces
150g yellow split peas
2 tsp tomato puree
2 medium tomatoes, chopped
2 tsp vinegar
300ml vegetable stock

Heat some oil in a large saucepan and add the onion.
Soften for a couple of minutes and then add the garlic, ginger and chilli.
Stir for a few more minutes and then add the spices and stir until they have all mixed in with the oil.
Add the carrots, split peas, tomato puree, tomatoes and the vinegar.
Add the vegetable stock, this should just cover the mixture.
Season to taste.
Bring to the simmer, then cover and simmer for 60 minutes.
Check every so often to make sure it’s not catching on the bottom of the pan and add some boiling water if it is getting too dry.
Serve with rice and some mango chutney on the side.

Serves 4

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