Tenderstem® & Bengali Split Pea Curry

Method

1

Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.

2

Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.

3

Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.

4

Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.

5

Stir the Tenderstem® through the curry and continue to cook for around 5-8 minutes or until it is tender but with a little bite.

6

Serve the curry topped with the coriander. Great served with plain rice or naan bread.

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