Creamy split pea curry
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
- Serves 4
- Easy
Nutrition per serving
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Calories 435
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Carbohydrates 47
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Saturated Fat 9
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Sugar 17
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Protein 16
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Fat 18
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Fiber 8
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Salt 0.8
Ingredients
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1 tbsp olive oil
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2 onions, chopped
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2 peppers (any colours will do), chopped
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4 tbsp curry paste (I used jalfrezi)
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2 tsp nigella or black onion seeds
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200g yellow split peas
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400g can chopped tomatoes
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400g can light coconut milk
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bunch coriander, stalks finely chopped, leaves roughly chopped
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zest and juice 1 lime
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150g coconut yogurt, plus a dollop to serve
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boiled rice or mini naan breads, to serve
Method
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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.
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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.