Cauliflower, Sweet Potato, Red Pepper and Split Pea Curry
Ingredients
- 300 g yellow split peas
- 4-6 tbsp sunflower oil
- 2 onion
- 2 thumb sized piece fresh ginger
- 6 cloves garlic
- 1 green chilli
- 6 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp black mustard seeds
- 1 head cauliflower
- 2 sweet potato medium
- 2 red pepper
- 800 ml coconut milk
- 800 g tinned chopped tomatoes
- 2 pinch ground cinnamon
Topping:
- 2 tsp sunflower oil
- 2 small handful fresh coriander
- 60 g flaked almonds
- 2 tbsp cumin seeds
- rice steamed, to serve
Equipment
Chopping board
Zester
Peeler
Wooden spoon
Casserole dish
Small saucepan
Measuring jug
Measuring spoon
Large pan
Instructions
- Bring a large pan of salted water to the boil and add the split peas, lower to a simmer and cook for 45-55 minutes, until soft with a little bite. Strain and set aside.
- Thinly slice the onions, grate the ginger, crush the garlic and finely chop the green chili.
- Remove the florets and trim the bottom of the cauliflower. Peel and cut the sweet potatoes. Deseed and thinly slice the red peppers.
- Heat the oil in a large, heavy casserole pot or deep sauté pan until hot but not smoking. Add the onions and gently fry for 4-5 minutes until soft and slightly golden. Stir through the ginger, garlic and chilli and fry for a further minute or two before adding the cumin, turmeric and mustard seeds. Cook for a final minute.
- Add cauliflower, sweet potatoes and peppers to the pan and fry, stirring occasionally, for 7-8 minutes until they begin to soften. Add a splash of water if the pan is too dry.
- Pour over the coconut milk and chopped tomatoes and add the cinnamon to the pan. Add the yellow split peas to the pot and stir well. As soon as the curry comes to the boil, loosely cover with a lid and lower the temperature to a simmer so the vegetables cook gently for about 20 minutes. The veg should be tender and the lentils soft and creamy. Reduce the liquid for a few minutes more if needed.
- Make the topping. Heat the sunflower oil in a small saucepan. Add the cumin seeds and almonds, and fry for 3 minutes or until beginning to pop.
- Chop some freshly picked coriander to garnish.
- Serve the cauliflower curry with steamed rice. Top with the cumin seeds, toasted almonds and any extra lime if you wish.
Notes
This curry has got everything - packed with flavour and lots of veg. There’s lots of potential for experimenting with different vegetables and it’s a great one to use up whatever's left in your fridge.
Nutrition
Calories: 487kcal