SPLIT PEA & CAPSICUM CURRY

PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 4

1/3 cup (85g) yellow split peas

1/3 cup (85g) green split peas 1 tablespoon olive oil

1 medium brown onion (150g),

sliced thinly

1/3 cup (100g) mild indian curry paste 2 tablespoons tomato paste

8 fresh curry leaves

500g baby new potatoes, halved 1 large carrot (180g), halved,

sliced thickly

1 medium red capsicum (350g),

chopped coarsely

1 medium yellow capsicum (350g),

chopped coarsely

410g can crushed tomatoes

2 cups (500ml) vegetable stock

1 cup (250ml) water

150g sugar snap peas

500g spinach, chopped coarsely

¾ cup (200g) greek-style yoghurt ½ cup fresh coriander leaves 1 Cook split peas in a medium saucepan of boiling water, uncovered, for 35 minutes or until tender. Drain. 2 Meanwhile, preheat oven to 180°C/160°C fan.

3 Heat oil in a large flameproof casserole dish over medium-high heat; cook onion, stirring, for 2 minutes or until soft. Add curry paste, tomato paste and curry leaves; cook, stirring, for 2 minutes or until fragrant.

4 Add potato, carrot, capsicum, tomatoes, stock and the water; bring to the boil. Cover dish, transfer to oven; cook for 35 minutes. Add split peas; cook, uncovered, for a further 35 minutes or until vegetables are tender and sauce has thickened.

5 Add sugar snap peas and spinach to dish; stand, covered, for 5 minutes or until peas are tender. Season to taste. Serve curry topped with yoghurt and coriander.

SERVING SUGGESTION Serve with steamed rice and pappadums.