I thought I’d start making my recipes a little more interesting by showing you the actual ingredients I use when cooking. I typically get my groceries from Tesco, but if I run out of minor things I buy them from my local store.
If you have made any recipe of mine, you will already know that I am a big fan of tomato puree. I simply haven’t used it here because I have run out. I had loads of passata so I chose to use it instead.
I now use Alpro’s Coconut Cuisine coconut milk instead of the can variety because it has a lower fat content. Despite the lower fat content, it is incredibly delicious. The only con with it is that you have to finish the pack within two or three days of opening it or it goes off.
I use Knorr’s low salt vegetable stock cube more often than I use the regular one. I’ve used this one because I’ve run out of the low version.
Let’s get into the recipe!Print
- 150g yellow split peas, rinsed
- 2 shallots, finely chopped
- 2 large cloves of garlic, finely minced
- 200g passata
- 1 vegetable stock cube
- 1 tbsp garam masala
- 1 tbsp cumin
- 1/2 tbsp ground coriander
- 2 chili peppers, chopped
- 1 medium aubergine, sliced and diced
- 4 tbsp coconut milk
- 4 tbsp freshly chopped coriander
Add rinsed yellow split peas, garlic, onions, passata, vegetable stock cube, chilis, all of the spices, and around 300 ml of water into a medium saucepan over and stir thoroughly.
Bring the mixture to boil then turn the heat down to a simmer, and cook for around 30 minutes or until the peas are soft. Stir the curry intermittently and add more water if necessary.
Just before the peas are cooked, add the aubergines and cook (still on a simmer) until the aubergines are soft. Once the aubergines are cooked, take the pan off the heat and stir in the coconut milk.
Serve the curry with rice or any other grain or bread of your choice. Garnish with freshly chopped coriander and enjoy!
- Category: Lunch/Dinner
Keywords: Yellow split peas, curry, aubergine