Give an exotic twist to the dinner table with this Caribbean-inspired pea curry. Caribbean people love curry, which is attributed to the influx of Indian labourers who helped to rebuild infrastructure within the islands.
Serves: 3–4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ cups green split peas, soaked overnight in water, then rinsed
- 1½L filtered water
- 2 tbsp ghee
- 2 onions, diced
- ½ tbsp grated ginger
- 3 garlic cloves, chopped
- 2 green chillies, seeded & chopped
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 2½ tsp fennel seeds
- 1 tomato, diced
- 1 tsp garam masala
- 6 curry leaves, plus extra to serve
- 310mL rice milk or coconut milk
- Celtic sea salt, to taste
Method
- Put split peas and water in medium saucepan and bring to the boil over medium heat. Reduce heat to low and simmer, covered, for 30 mins or until cooked. Strain peas, reserving liquid, and set aside.
- Heat half the ghee in large frying pan over medium heat. Add onion, ginger, garlic and chilli and cook for 5–7 mins or until the onion is golden. Add turmeric, coriander and fennel seeds and cook for 2–3 minutes. Add tomato and cook for 5 mins or until softened. Remove from heat.
- Heat remaining oil in large frying pan over medium heat. Add garam masala and curry leaves and cook for 1 min. Pour in 250mL of reserved pea liquid and bring to the boil. Stir in cooked peas then add rice milk or coconut milk and warm through. Season with salt.
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