Creamy split pea curry

• olive oil↗1 tbsp
• onions↗2

  chopped

• peppers↗2

  (any colours will do), chopped

• curry paste↗4 tbsp

  (I used jalfrezi)

• nigella or black onion seeds2 tsp
• yellow split peas↗200g g
• can chopped tomatoes400g g
• can light coconut milk↗400g g
• corianderbunch

  stalks finely chopped, leaves roughly chopped

• lime↗zest and juice 1

  zest and juice 1

• coconut yogurt↗150g g

  plus a dollop to serve

• boiled rice

  or mini naan breads, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole dish with a lid. Add the onions and peppers, and cook for 10 mins until softened. Add the curry paste and nigella seeds, stir for 1 min, then add the split peas, tomatoes, coconut milk and coriander stalks. Bring to a simmer, then cover and bubble gently for 45 mins, or until the split peas are tender. If eating at different times, turn off the heat and cover the curry with a lid. Reheat on the hob or in a microwave until piping hot, adding a splash of water if the curry looks too thick.

2. 2

   Just before serving, add the lime zest and juice, coconut yogurt and generous seasoning. Serve with rice or naan, with a dollop of yogurt on top and scattered with coriander leaves.