Serves
6
Prep
15
mins
Cooking
30
mins
Pea, Lentil & Spinach Curry
Directions
Step 1
Prepare Yellow Split Peas by soaking overnight.
Step 2
Heat the oil in a large pot and add onion and garlic, cooking until onion is tender. Stir in potatoes, ginger, curry powder and cumin, cooking a further minute. Add stock, split peas and lentils, bringing to the boil. Reduce heat and simmer covered for 25 minutes until peas and lentils are tender.
Step 3
Add tomatoes to pot and cook for 5 minutes. Stir in spinach just prior to serving. Season well and serve with chilli, yoghurt and coriander.
Tips
- Add some green peas or cauliflower to bulk up the vegetables.
Ingredients
- 1/2 cup McKenzie's Yellow Split Peas, soaked overnight
- 1 tbsp olive oil
- 1 onion, finely diced
- 2-3 garlic cloves, finely chopped
- 300g waxy potatoes, diced
- 2 tsp grated ginger
- 1 1/2 tsp Clive Of India Authentic Curry Powder
- 1 tsp cumin seeds
- 1 litre vegetable stock
- 1 cup McKenzie's Yellow Split Lentils, rinsed
- 1 tomato, diced
- 60g spinach, chopped
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- For serving, sliced green chilli, coriander, yoghurt & roti bread
