Make the spice mix by dry frying all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.
Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.
Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.
Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.
Stir the Tenderstem through 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 coriander. Great served with plain rice or naan bread
If you've got time, caramelise some sliced shallots and top the curry with them before serving.
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