World Vegetarian Classics by Celia Brooks Brown has become a favorite cookbook of mine. There are over 250 straightforward vegetarian recipes from around the globe, and each one is adapted to the modern kitchen. The instructions are easy to follow, the pictures divine and each chapter begins with a bit of history on each region's vegetarian traditions. This book has served me well when I wanted a quick but flavorful dinner idea, and also when I wanted something to serve to esteemed dinner guests. Each recipe has a certain elegance, even the most basic dishes, and you simply can't fail to be inspired as you flip through the colorful pages.
Wanting to make a special meal for a dear friend on his birthday, I decided upon these split pea dumplings with a coconut curry sauce. This dish is from Mauritius and the Indian influence on this African island's culinary traditions is very much apparent here. There are a few steps to this recipe, but it is truly a delight to make and well worth the effort when you sit down with your plate to savor the little curry-coated pea cakes on a bed of hot rice.
|Split Pea Cilantro Dumplings in a Coconut Curry|
|Recipe by Lisa Turner|
Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen
Published on October 23, 2008
Soft, sweet and earthy yellow split pea dumplings served with a delicious tangy and spicy coconut milk curry sauce