Ingredients
1
bag (14 oz) dried yellow split peas, sorted, rinsed
1
large onion, chopped (1 cup)
2
medium carrots, chopped (1 cup)
4
cloves garlic, finely chopped
2
teaspoons curry powder
1/4 teaspoon salt
6
cups vegetable broth (from two 32-oz cartons)
1/4 cup hot mango chutney
7
tablespoons sour cream
Fresh cilantro sprigs, if desired
Preparation
Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except sour cream and cilantro.
Cover; cook on Low heat setting 8 to 10 hours. Top each serving with 1 tablespoon sour cream. Garnish with cilantro.
