Name: Split pea and capsicum curry
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Yield: 4
Ingredients: 1 medium brown onion (150g), sliced thinly; 500 gram baby new potatoes, halved; 1 large carrot (180g), halved, sliced thickly; 1 medium red capsicum (bell pepper) (350g), chopped coarsely; 1 medium yellow capsicum (bell pepper) (350g), chopped coarsley; 1/3 cup (100g) milk indian curry paste; 1/3 cup (85g) yellow split peas; 1/3 cup (85g) green split peas; 8 fresh curry leaves; 2 tablespoon tomato paste; 410 gram canned crushed tomatoes; 2 cup (500ml) vegetable stock; 2 cup (500ml) water; 1 bunch spinach (500g), chopped coarsley; 3/4 cup (200g) greek-style yoghurt; 1/2 cup loosely packed fresh coriander (cilantro) leaves

Split pea and capsicum curry

This delicious split pea and capsicum curry is packed full of flavour, and is sure to be a family favourite.

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Serves 4

Prep

20M

Cook

8H 10M

Total

8H 30M

Ingredients

1 medium brown onion (150g), sliced thinly

500 gram baby new potatoes, halved

1 large carrot (180g), halved, sliced thickly

1 medium red capsicum (bell pepper) (350g), chopped coarsely

1 medium yellow capsicum (bell pepper) (350g), chopped coarsley

1/3 cup (100g) milk indian curry paste

1/3 cup (85g) yellow split peas

1/3 cup (85g) green split peas

8 fresh curry leaves

2 tablespoon tomato paste

410 gram canned crushed tomatoes

2 cup (500ml) vegetable stock

2 cup (500ml) water

1 bunch spinach (500g), chopped coarsley

3/4 cup (200g) greek-style yoghurt

1/2 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Place onion, potato, carrot, capsicums, curry paste, split peas, curry leaves, tomato paste, tomatoes, stock and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.

2.Stir in sugar snap peas. Cook, uncovered, on low, for 10 minutes or until peas are tender. Stir in spinach.

3.Serve curry topped with yoghurt and sprinkled with coriander.

Not suitable to freeze. For a richer, more indulgent experience, serve curry topped with yoghurt and sprinkled with fresh coriander.
Note

Woman's Weekly Food

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Ingredients

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