Vegetable Curry

Serves 4
3/4 cup  yellow split peas, soaked overnight + drained
500 g pumpkin, chopped
250 g sweet potato, chopped with skin
1 tablespoon fresh grated ginger
1 onion chopped
2 garlic cloves, smashed
1 bunch coriander (leaves and stalks chopped separately)
2 celery stalks, cut into small cube
2 medium carrots, grated
1 tsp ground turmeric or 2 tablespoons grated fresh turmeric
½ teaspoon ground cinnamon
2 tablespoon mirin
1 heaped tablespoon yellow miso + 4 tablespoons water to mix
1 handful coriander or flat-leaf parsley, chopped
1 lime

Garnish
Sprouts or micro herbs

Sauté onion, ginger, garlic, celery, finely chopped coriander stalks and carrot in a large pot for 3 minutes.
Add turmeric and cinnamon and cook for another minute.
Add drained split peas and 8 cups water.
Simmer for 1 hour over a low heat.
Add sweet potato and pumpkin and continue cooking for 40 minutes until tender, adding a little more water if necessary.
Add miso, mirin, a squeeze of lime and coriander leaf.
Season with a generous amount of fresh cracked pepper.
Taste and adjust according to your palate, adding a little more lime etc.
Serve in bowls topped with micro herbs and enjoy.