Creamy Split Pea Curry

By Hester

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

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
• 200 g 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
• 150 g coconut yogurt, plus a dollop to serve
• boiled rice or mini naan breads, to serve

Preparation

Step 1

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.