Broccoli & Bengali Split Pea Curry recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
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Customer recipe by Sofie Boddy
Added 70 months ago

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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • large onion, roughly chopped
  • cloves garlic, peeled and sliced
  • 2cm - piece ginger, roughly chopped
  • 2 tbsps - vegetable oil
  • 200g - yellow split peas
  • 200g - broccoli, cut into 3cm pieces
  • 25g - chopped fresh corainder
  • 2 tsps - cumin seeds
  • 2 tsps - fennel seeds
  • 2 tsps - fenugreek seeds
  • 2 tsps - mustard seeds
  • 1 tsp - dried chilli flakes
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