Serves
4
Prep
20
mins
Cooking
55
mins
Vegan Split Pea Curry
Nutritional fact- One serving of dry peas contains as much potassium as a banana.
Directions
Step 1
Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over a low heat for 4-5 minutes. Stir in spices and cook a further minute.
Step 2
Add stock, tomatoes, prepared split peas, sweet potato, eggplant and capsicum. Bring to a boil, reduce heat and simmer partially covered for approx. 45 minutes or until split peas are tender (stirring regularly whilst cooking).
Step 3
Add coconut milk and cook for a further 5 minutes. Serve garnished with coriander, green chillies and flatbread.
Ingredients
- 1 tbs light flavoured oil
- 1 onion, finely diced
- 2cm ginger piece, finely grated
- 2 garlic cloves, crushed
- 2 tsp Clive Of India Authentic Curry Powder
- 1 tsp cumin seeds
- 3 cups vegetable stock
- 400g can crushed tomatoes
- 3/4 cup, prepared and rinsed McKenzie's Green Split Peas
- 1, peeled and diced sweet potato
- 1/2 eggplant, diced
- 1/2 green capsicum, diced
- 270ml can coconut milk
- for serving coriander, green chillies & flatbread
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