Creamy split pea curry

Dinner with 12 ingredients.

Servings: 4

Total time: 80 minutes

Ingredients

• 200 gram yellow split peas
• 150 gram coconut yogurt plus a dollop to serve
• 2 teaspoon nigella or black onion seeds
• 400 gram can chopped tomatoes
• bunch coriander stalks finely chopped, leaves roughly chopped
• 1 tablespoon olive oil
• 4 tablespoon curry paste (I used jalfrezi)
• 400 gram can light coconut milk
• boiled rice or mini naan breads, to serve
• 2 onions chopped
• 2 peppers (any colours will do), chopped
• zest and juice 1 lime

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.