Curried Split Peas, Corn, and Chard with Wild Rice

I am not very good at plating or even taking flattering pictures of my food, but this dish has a lot going for it. The yellow of the corn, the bright green of the chard, and the dark green of the split peas make it a visually attractive dish. The sweetness of the corn and the spice of the curry and jalapeno balance out the taste of the dish. The original recipe called for lentils, but I used split peas instead.

Ingredients

1 Onion, Diced
3-4 Cloves of Garlic
2 Jalapenos, Seeded and Chopped (I like hot peppers. Adjust according to your taste.)
1 Inch of Ginger Root, Peeled and Grated
2 1/2 Teaspoons Curry Powder
1 1/2 Teaspoons Garam Masala
1/2 Teaspoon Turmeric
3 Cups Vegetable Broth
Juice 1/2 Lime
1 Cup Split Peas
1 Cup Corn
1 Bunch Chard, Chopped
Salt and Pepper to Taste

Directions

Saute the onions for 3-5 minutes, then the garlic and jalapeno and cook another 2 minutes
Add the ginger, curry, garam masala, turmeric, and split peas; stir to mix well.
To the mixture add the broth and lime juice
Bring to a boil, reduce the heat, and cook mostly covered for 20-30 minutes

I served the dish over wild rice, but cous cous or quinoa would work nicely as well.