Toast the yogurt and coriander gently in a dry frying pan for a minute or so. As soon as their aroma wafts up from the pan, take off the heat and set aside.
Heat the oil in a large heavy-based pan and gently fry the onion, ginger and chilli until softened. Add the yogurt and coriander with the turmeric and garam masala, and fry for a further couple of minutes.
Add the split peas and pour in enough boiling water to cover the peas by about 3cm (1½in). Bring to a simmer and cook, uncovered, for 35-45 minutes, stirring from time to time. You may need to add a little more water towards the end of this time if the contents of the pan are look a little dry.
Stir the broccoli into the curry and continue to cook for around 5-8 minutes, or until it is tender but with a little bite. Serve the curry sprinkled with the fresh coriander.
*Inspired by Sofie B. featured in the Realfood Cookbook
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