Split Pea, Potato and Spinach Coconut Curry
Serves: 2-3 | Prep & Cook time: 40 Min
INGREDIENTS
- 1 cup yellow split peas (dry)
- 2 cups stock
- ¼ tsp turmeric
- 1 x 400ml can coconut cream
- 6 cloves of garlic (left whole)
- 1/4 tsp salt
- 8 baby potatoes, halved (and not peeled)
- 2 cups of roughly shredded silverbeet
- A handful of fresh coriander and 1-2 large red chillies (to garnish)
- Steamed rice and papadams (to serve)
METHOD
- Put the split peas, stock, coconut cream, garlic and salt in a large saucepan. Bring to the boil, then add the baby potatoes. Reduce to moderate heat and simmer, partially covered for 30 minutes.
- Have a taste of the curry to make sure the split peas are nice and soft, and add extra salt to taste if desired. Check that the potatoes are soft all the way through too. Once the potatoes and split peas are cooked through, stir through the shredded silverbeet until it turns a bright green and wilts.
- Dish into bowls immediately while piping hot. Top with a handful of fresh coriander and the red chillies (finely diced). You can serve this dish alongside rice and papadams too if you like!
Note: This curry goes really wonderfully alongside the recipe for Green Lentil Dhal with Roast Butternut Nut Pumpkin! I fully recommend making both – they take about the same time, taste so great together and you’ll end up with lots of tasty leftovers for lunch the next day!
This recipe is by Perth Author, Cook and Gardener Casey Joy Lister. Visit her website www.caseyjoylister.com to receive more recipes, purchase her books and get access to events.
You can find her on instagram @pinch_dash_glug
