Curried Crockpot Dhal with Sweet Potato
1 pound dried split peas
1 green pepper, diced
1 medium sweet potato, grated
6 cups unsalted vegetable stock
1 bay leaf
1-2 chipotles, sliced
1 pinch anise seed
curry powder, to taste
1 teaspoon peanut butter, optional
several splashes mushroom soy sauce
black pepper, to taste
garlic powder, to taste
1. Place all ingredients in crockpot.
2. Cook at low setting (200 degrees F) for 10 hours, then add 1 cup water and turn heat to high setting.
3. Cook until peas begin to fall apart, but still have some texture.
Serve with coleslaw and crusty vegan bread. You can also reduce stock a little further, blenderize, and fry in oil as for refried beans, until beginning to go golden and crusty. This is nutty and incredibly good served with rice and spinach and some sort of hot or sour pickle.