Serves 4
First Monday of the year! Bring it! This healthy veggie curry is simple but scrumptious. It’s perfect for the new year because it’s freezer friendly, diet friendly and packed with iron and fibre. It’s totes a winner dinner!
Ingredients
1 tablespoon olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece ginger, finely chopped
3 tablespoons curry paste (I like to use Korma)
200g yellow split peas, rinsed
1½ litres vegetable stock
3 tablespoons desiccated coconut, plus extra to sprinkle if you like
1 cauliflower, broken into small florets
cooked basmati rice, to serve
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece ginger, finely chopped
3 tablespoons curry paste (I like to use Korma)
200g yellow split peas, rinsed
1½ litres vegetable stock
3 tablespoons desiccated coconut, plus extra to sprinkle if you like
1 cauliflower, broken into small florets
cooked basmati rice, to serve
coriander leaves, roughly chopped, to garnish
How to:
- Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 minutes, until onion softens and add the curry paste. Stir-fry for 1 minute before adding the split peas, stock and coconut.
- Bring the mixture to the boil and simmer for at least 1 hour or until the split peas are soft. Check the liquid levels during cooking. Don’t let the mixture dry out, if necessary add a little more stock or water.
- After an hour, add the cauliflower and cook for about 15 minutes or until tender.
- Sprinkle with coriander leaves, and extra coconut if you like and serve with rice or rotis.
Preparation Time: 15 minutes Cooking Time: 1 hour 15 minutes
TIP
Add some green to this dish by stirring through some baby spinach at the end of cooking.
If you want a really coconut flavour, use half the amount of stock and a can of coconut milk.
