By Claire
Nutritional Info(100g)
- Vegetable oil
- Cumin
- Mustard seeds
- Onion
- Ground ginger
- Garlic
- Garam masala
- Turmeric
- Chilli powder
- Split peas
- Vegetable stock
- Coconut milk
- Swiss chard
- Salt
Ingredients
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 brown onion, finely chopped
- 1 thumb-sized piece of fresh root ginger or galangal, peeled and finely grated, or ¼ tsp ground ginger
- 4 garlic cloves, crushed
- 2 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp chilli powder
- 250g/9oz dried yellow split peas
- ½ vegetable stock cube
- 400ml tin coconut milk (or 100ml/3½fl oz creamed coconut mixed with 300ml/½ pint boiling water)
- a few handfuls of greens (such as shredded kale or swiss chard, kalettes, baby spinach or frozen spinach)
- salt
Method
-
Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown.
-
Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through.
-
Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately.
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