Aromatic spices of India and a creamy yogurt sauce lend an exotic flair to this enticing beef and vegetable stew.
INGREDIENTS:
- 2 teaspoons olive oil, divided
- 2 pounds boneless beef bottom round roast, cut into 1-inch pieces
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 11⁄2 teaspoons curry powder
- 1 teaspoon cumin seeds
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon turmeric
- 2 cans (14 to 141⁄2 ounces each) ready-to-serve beef broth
- 1 can (141⁄2 ounces) diced tomatoes, undrained
- 11⁄4 cups uncooked yellow split peas, rinsed, picked over
- 3⁄4 cup water
- 1 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- 11⁄2 cups cauliflower florets, cut into bite-sized pieces
- 1 cup frozen peas
YOGURT SAUCE
- 3⁄4 cup plain nonfat yogurt
- 1 tablespoon chopped fresh cilantro
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon ground red pepper
PREPARATION:
1. Heat 1 teaspoon oil in stockpot over medium heat until hot. Brown half of the beef; remove from stockpot. Repeat with remaining 1 teaspoon oil and remaining beef. Remove beef from stockpot.
2. Add onion, garlic, curry powder, cumin seeds, ginger, and turmeric to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Stir in broth, tomatoes, split peas, water, salt, and red pepper. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 13 ⁄4 to 21 ⁄4 hours or until beef is forktender.
3. Meanwhile, combine Yogurt Sauce ingredients in small bowl. Cover and refrigerate.
4. Stir cauliflower and green peas into stew. Cook, covered, 5 to 7 minutes or until cauliflower is crisp-tender.
5. Serve stew with Yogurt Sauce