Yellow split peas are such a versatile bean. So simple to cook and they make a really mean curry as would any lentil.
Yellow split peas are also extremely high in fibre, containing around 16g fibre per 100g cooked peas. In comparison, red lentils provide 6g fibre, and green lentils 8.7g when cooked.
Yellow split peas also retain a firmer texture when cooked, even for a long period of time. This means that they won’t fall apart, so you always get a rewarding chunky texture to your dish.
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 4 cloves garlic, roughly chopped
- 20g ginger, roughly chopped
- 2 tbsp tomato puree
- 2 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp chilli powder (or to taste)
- 200g yellow split peas
- 200g fresh tomatoes, roughly chopped
- 1 large aubergine, roughly chopped
- 1 courgette, roughly chopped
- 300ml coconut milk
- 30g coriander, chopped
- Lemon wedges
- Cooked rice
- Kefir naan
- Soften the onion in the oil till translucent but not brown.
- Crush the garlic and ginger in a pestle and mortar and add to the onions. Cook for 2 minutes before adding in the tomato puree, dried spices, split peas, tomatoes, aubergine and courgette. Add 600ml water and simmer for 40 minutes till the peas are cooked through.
- Add the coconut milk 5 minutes before serving.
- Sprinkle in the coriander and serve with a wedge of lemon.
Per serving 334kcal/ 16.1g fat/ 1.6g saturated fat/ 25.4g carbohydrates/ 19.4g fibre/ 14.0g protein