Split pea and vegetable curry
Prep time:including 30 mins soaking of split peas
Skill level: Easy peasy
- 200g (7oz) yellow split peas
- 2 tbs vegetable oil
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 large red chilli, deseeded and chopped
- 2 carrots, peeled and cut into chunks
- 2 sprigs curry leaves, optional
- Salt and freshly ground black pepper
- 400ml can light coconut milk
- 200g (7oz) paneer (vegetarian cheese), cubed
- 200g (7oz) sugar-snap peas, trimmed
- 1 tsp cumin seeds, toasted, optional
- Naan bread toasted, to serve
Look out for fresh curry leaves in Asda, sold in the fruit and veg area - use, and freeze the remainder. Alternatively, buy dried (we used ones by Bart spices).
- Rinse the split peas in a sieve under the cold tap, then simmer in 900ml (1½ pints) fresh water for 30 mins.
- Heat the oil in a large flameproof casserole. Add the onion and fry very gently, until softened. Stir in the garlic, spices and chilli and fry about 5 mins until the onion is golden brown.
- Add the split peas, carrot and curry leaves, if using, season and then simmer for 10 mins. Stir in the coconut milk and paneer, and simmer for 10 more mins.
- Add the sugar-snap peas and cook for 5 mins, until they’re tender and the liquid has thickened. Sprinkle with cumin seeds, if using, and serve with warm, toasted naan bread.
Nutritional information per portion
- Calories 300(kcal)
- Fat 15.0g
- Saturates 7.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.