Instead of an Indian takeaway, why not cook this delicious, slightly hot vegetarian curry? It is easy to cook and will appeal to the whole family. Delicious served with naan bread or boiled rice
- 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
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.
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).