Beef Stew

The aromatic spices of India and a creamy yogurt sauce lend an exotic flair to this enticing beef and vegetable stew.

Ingredients:

• 2 teaspoons olive oil, divided
• 2 pounds boneless beef bottom round roast, cut into 1-inch pieces
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 11⁄2 teaspoons curry powder
• 1 teaspoon cumin seeds
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon turmeric
• 2 cans (14 to 141⁄2 ounces each) ready-to-serve beef broth
• 1 can (141⁄2 ounces) diced tomatoes, undrained
• 11⁄4 cups uncooked yellow split peas, rinsed, picked over
• 3⁄4 cup water
• 1 teaspoon salt
• 1⁄4 teaspoon ground red pepper
• 11⁄2 cups cauliflower florets, cut into bite-sized pieces
• 1 cup frozen peas

Yogurt Sauce:

• 3⁄4 cup plain nonfat yogurt
• 1 tablespoon chopped fresh cilantro
• 1⁄2 teaspoon ground ginger
• 1⁄8 teaspoon ground red pepper

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