Bengali split pea curry recipe

213 ratings Rate
  • Serves 4
  • 15mins to prepare and 45-55mins to cook
  • 325 calories / serving
  • Freezable
  • Healthy
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Broccoli and Split Pea Curry HERO

Warm the yogurt and coriander gently in a dry frying pan for a minute or so. As soon as the 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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  • Ingredients

  • 1½tsp yogurt
  • 2tsp ground coriander
  • 2tbsp sunflower oil
  • 1 large onion, finely chopped
  • 1tbsp grated fresh root ginger
  • 1 green chilli, deseeded (or not, as you prefer) and finely chopped
  • 1tsp turmeric
  • 1 tbsp garam masala
  • 250g (8oz) yellow split peas
  • boiling water, top cover
  • 250g (8oz) broccoli, cut into bit-size pieces
  • 25g (1oz) chopped fresh coriander
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  • Energy 1366kj 325kcal 16%
  • Fat 8.3g 12%
  • Saturates 1.1g 12%
  • Sugars 4.3g 5%
  • Salt 0g 0%

of the reference intake
Carbohydrate 40.6g Protein 17.8g Fibre 8.1g


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