Creamy split pea curry
By Cassie Best
This freezable vegetarian curry reheats well, and provides 3 of your 5 a day – perfect for busy families eating at different times
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Prep:20 mins
Cook:1 hrs
- Serves 4
- Easy
Nutrition per serving
-
kcal 435
-
fat 18g
-
saturates 9g
-
carbs 47g
-
sugars 17g
-
fibre 8g
-
protein 16g
-
salt 0.8g
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
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.
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.
