Ingredients
- 2 pieces medium red onions (chopped finely)
- 5 pieces garlic cloves (minced)
- 5 pieces celery stocks (chopped)
- 1 piece courgette (cut into half-moon shapes)
- 2 cups yellow split-peas (rinsed and dried)
- 1 liter water (boiled)
- 2 packets low-sodium vegan stock cubes
- 1 tablespoon curry powder
- 2 teaspoons turmeric powder
- 2 teaspoons paprika powder
- 1 pinch salt
- 1 pinch pepper
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