Creamy split pea curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
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.
