Cabbage and yellow split pea curry

1 TBL mustard seeds

1 onion, diced

4 garlic cloves, minced

1 tsp ginger powder

2 TBL curry

1 TBL turmeric

1/2 tsp cumin

1/2 tsp garam masala

4 cups faux chicken broth

1/4 cup white vinegar

2 medium potatoes, chopped

1 cup yellow split peas

4-5 Thai chilies chopped

1 small cabbage chopped (4 cups approximately)

cayenne pepper to taste

Heat a small amount of oil in a dutch oven and add mustard seeds, cover until seeds begin to pop. Add onions and saute until translucent, 2-3 minutes, on medium heat. Add garlic and spices, cook for 2 minutes. Add potatoes and chilies, and stir. Add yellow split peas and faux chicken broth, bring to a boil, then cover and cook on medium. When the split peas begin to soften (about 30 minutes), add cabbage and vinegar, cover. Reduce heat to medium-low, and cook an additional 30 minutes or until the cabbage is desired texture.