Creamy split pea curry

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

  • Calories 435
  • Carbohydrates 47
  • Saturated Fat 9
  • Sugar 17
  • Protein 16
  • Fat 18
  • Fiber 8
  • Salt 0.8

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

  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.