- 5 cups water
- 3/4 cup yellow split peas
- 4 cups chopped green tomatoes
- 1 teaspoon chicken bouillon
- 1/2 teaspoon red curry paste
- 1/2 teaspoon turmeric
- 1/2 - 1 teaspoon red pepper flakes
- 1 tablespoon fresh grated ginger
- salt to taste
- Bring water and split peas to a boil. Cook until tender, 30-40 minutes.
- Add remaining ingredients and simmer 30 minutes or more, until mixture reduces and thickens.
- Serve over rice.
(Adapted from this recipe.)