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Categories:
peas fresh cilantro butternut squash potatoes peanut oil onions ginger store-bought pizza bases baby arugula low-fat plain yogurt mint leaves spice mix ground cumin sweet paprika cayenne pepper ground turmeric ground coriander
Viewed: 39 - Published at: 7 years agoIngredients
- 7 oz yellow split peas
- 2 tbsp roughly chopped fresh cilantro
- 14 oz butternut squash, peeled, deseeded, thinly sliced
- 28 oz medium potatoes, thinly sliced
- 2 tsp peanut oil
- 2 None medium onions, thinly sliced
- 1 tbsp grated fresh ginger
- 2 None store-bought pizza bases
- 2 oz baby arugula
- 1 1/2 cups low-fat plain yogurt
- 2 tbsp finely chopped fresh mint leaves
- None None FOR THE TANDOORI SPICE MIX
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 2 tsp ground turmeric
- 2 tsp ground coriander
Method
- Rinse split peas under cold running water until water runs clear. Place in a medium saucepan with 4 cups water. Bring to a boil. Reduce heat and simmer for 45 mins, or until tender. Drain then blend until smooth. Transfer to a large bowl and stir in cilantro.
- Preheat oven to 400°F. To make the tandoori spice mix, combine all ingredients in a small bowl and mix to combine.
- Combine squash, potatoes and spice mix in a baking dish and toss to combine. Bake for 15 mins, or until just tender.
- Meanwhile, heat oil in a small saucepan over medium heat. Cook onions and ginger, stirring, until onions are soft.
- Increase oven to 425°F. Place pizza bases on baking trays. Spread split pea mixture over pizza bases then top with onions and potato mixture. Bake for 15 mins, or until bases are crisp. Top with arugula, yogurt and mint.
