Ingredients
4 sticks cinnamon
6 cloves
Seeds of 12 cardamon pods
2 onions, very finely sliced
2 Tbsp coconut oil
1 Tbsp sesame oil
6 cloves garlic, minced
10cm piece ginger, cut into very fine batons
12 curry leaves
1½ cups yellow split peas
1L vegetable stock
400ml coconut cream
¼ cup lime juice
2 Tbsp yellow curry powder
1 Tbsp coconut sugar
200g paneer cheese, diced
Grilled roti, mint leaves, coriander leaves and plain yoghurt, to serve
Method
-
In a saucepan over medium heat, dry-toast spices for 2 minutes, until aromatic. Add onion and oils and cook for 5 minutes, until softened. Add garlic, ginger and curry leaves and cook for 5 minutes.
-
Meanwhile, wash split peas thoroughly, rinsing well, until water runs clear. Add to pan with stock, coconut cream, lime juice, curry powder and sugar. Cook for 25 minutes, until split peas are almost tender.
-
Mix in paneer and cook for 3 minutes. Serve with grilled roti, herbs and yoghurt.
You might also like:
Indian lamb curry pie with green chilli sauce
