Keralan-style vegetable curry
Nutrition Facts
each servingIngredients
all 18 types- 75g split peas (dried)
- 500ml boiling water
- 2 tsp rapeseed oil
- 2 onions, chopped (220g)
- 2 cloves garlic, crushed
- half butternut squash, peeled, deseeded and cubed (400g)
- 1 tbsp curry paste
- 1 x 400g can chopped tomatoes
- 200ml boiling water
- 1 aubergine, diced (250g)
- 1 pack okra, stalks trimmed (175g)
- 1 bag (200g) fresh spinach
- 25g fresh coriander, chopped
- 2 tbsp 0% yogurt
- 80g pomegranate seeds
- 80g cucumber, diced
- 2 spring onions, chopped
- 1 small red chilli, chopped
Directions
7 steps in totalRinse the split peas and add to a panwith boiling water to fully cover them. Simmer for 40 minutes, then drain.
Meanwhile, add the oil to a pan with theonion and cook for 3-4 minutes.
Add the garlic, butternut squash andcurry paste, then cook for 2 minutes, stirring regularly.
Add the tomatoes and water, mix well, then bring to the boil. Turn down the heat, cover, then leave to simmer for 10minutes.
Add the aubergine, cover, and cook for 5minutes.
Next, add the okra, mix well, cover andcook for a further 5 minutes, before add the spinach and mix again. Coverand cook for 2-3 more minutes.
Check the split peas are tender thendrain and add to the pan along with the coriander and yogurt. Mix well andserve scattered with pomegranate, cucumber, spring onion and chilli.
