Yellow Split Pea And Spinach Curry Recipe

Yellow Split Pea and Spinach Curry

From moonpig 15 years ago

This my cheap and cheerful interpratation of a Classic Indain Dahl. Can be pureed and eaten as soup, just add a touch more stock.

First soak peas in cold water for 12hrs or over night. Then drain and rinse well.
Toast the seeds for 1-2 min in a dry frying pan on a low heat until they become aromatic and begin to pop. Crush to a powder in a mortar and pestle or any other type of grinder.
On a medium heat gently fry onion in a pan sprayed with fry-light until softened and translucent but not brown (approx 5-8mins).
Add garlic, herbs and spices and fry for another minute. Add peas and fry gently for another minute then pour over stock. Bring to the boil and reduce to a simmer for 40-50 minutes until peas are tender.
About 5 minutes before the end add the frozen spinach and heat through thoroughly. Sprinkle with garam massala if desired and stir through.
Note: Don’t be afraid of the list of ingredients!! It’s so easy! This goes great with boiled brown rice or a naan bread or flat bread. It keeps well in the refrigerator and re-heats great and tastes even more delicious the following days!!

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" It was excellent "
bluewaterandsand ate it and said...
Awesome recipe!
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moonpig Liverpool, GB

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Reviewed by 3 people