Creamy split pea curry

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

  • 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


  • 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


  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.

  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.

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