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: