CREAMY SPLIT PEA CURRY

Creamy split pea curry image

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

Provided by Cassie Best

Time 1h20m

Number Of Ingredients 12

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

Steps:

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.
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.

Nutrition Facts : Calories 435 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium