Name: Creamy split pea curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 2 onions chopped; 2 peppers (any colours will do), chopped; 4 tbsp curry paste (I used jalfrezi); 2 tsp nigella or black onion seeds; 200g yellow split peas; 400g can chopped tomatoes; 400g can light coconut milk; bunch coriander stalks finely chopped, leaves roughly chopped; zest and juice 1 lime; 150g coconut yogurt plus a dollop to serve; boiled rice or mini naan breads, to serve

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Creamy split pea curry

Creamy split pea curry

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 3.5 out of 5.16 ratingsRate

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This freezable vegetarian curry reheats well, and provides 3 of your 5 a day - perfect for busy families eating at different times

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 onions

chopped
2 peppers

(any colours will do), chopped
4 tbsp curry paste

(I used jalfrezi)
2 tsp nigella or black onion seeds
200g yellow split peas
400g can chopped tomatoes
400g can light coconut milk
bunch coriander

stalks finely chopped, leaves roughly chopped
zest and juice 1 lime
150g coconut yogurt

plus a dollop to serve
boiled rice

or mini naan breads, to serve

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Nutrition: per serving

kcal435
fat18g
saturates9g
carbs47g
sugars17g
fibre8g
protein16g
salt0.8g

Method

step 1

Heat the oil in a large flameproof casserole dish with a lid. Add the onions and peppers, and cook for 10 mins until softened. Add the curry paste and nigella seeds, stir for 1 min, then add the split peas, tomatoes, coconut milk and coriander stalks. Bring to a simmer, then cover and bubble gently for 45 mins, or until the split peas are tender. If eating at different times, turn off the heat and cover the curry with a lid. Reheat on the hob or in a microwave until piping hot, adding a splash of water if the curry looks too thick.
step 2

Just before serving, add the lime zest and juice, coconut yogurt and generous seasoning. Serve with rice or naan, with a dollop of yogurt on top and scattered with coriander leaves.

Recipe from Good Food magazine, April 2015

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A star rating of 3.5 out of 5.16 ratings

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