- 2/3 cup yellow split peas
- 650g chat potatoes, halved
- 1 tablespoon Alfa One rice bran oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon finely grated fresh ginger
- 1/2 cup madras curry paste (see note)
- 400g can diced tomatoes
- 1 cup frozen peas
- 3/4 cup pure cream
- 1/2 cup plain yoghurt
- 100g baby spinach
- 1/3 cup finely chopped fresh coriander leaves
- Step 1Cook split peas in a large saucepan of boiling water for 20 minutes or until just soft. Add potato. Return to the boil. Boil for 8 minutes or until potato is just tender. Drain.
- Step 2Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook, stirring, for 3 to 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add split pea mixture, tomato and 1/2 cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 minutes or until potato is tender.
- Step 3Add frozen peas, cream and yoghurt. Stir to combine. Simmer for 5 to 7 minutes or until peas are tender. Stir in spinach and coriander until just wilted. Serve.
- Low carb
- Low kilojoule
For a milder curry, use 1/3 cup madras curry paste.
Tip: Make curry, to end of step 2, up to 2 days ahead. Store, covered, in the fridge.
Serves 8 as part of a banquet.
- Author: Cathie Lonnie
- Image credit: Ben Dearnley
- Publication: Super Food Ideas