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Paneer, coconut & split pea curry
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100g yellow split peas
4 tbsp vegetable oil
1 onion, sliced
1 tsp fenugreek seeds
200g jar Cooks’ Ingredients Korma Curry Paste
2 tbsp (about 24) curry leaves
400ml can coconut milk
226g pack paneer, cut into 24 cubes
150g frozen garden peas
2 red chillies, sliced
2 tsp black mustard seeds
Aromatic basmati rice, poppadums or naan bread, to serve
1. Wash the split peas several times in cold water then drain. Place into a medium saucepan with 600ml cold water. Bring to the boil then simmer for 35-40 minutes, occasionally skimming off any foam, until the peas are just tender and the water has almost all been absorbed.
2. Meanwhile, warm 1 tbsp of the oil in a frying pan over a medium heat. Add the onion and fry for 5 minutes until soft. Add the fenugreek and cook for 1 minute before adding the curry paste and cooking for a further 1 minute. Remove from the heat and set aside.
3. Add the onion mixture to the split peas, with half of the curry leaves, the coconut milk and paneer. Simmer for 15 minutes, stirring occasionally and adding a little water if it becomes too thick. Stir in the garden peas, bring back to the boil for 1 minute then remove from the heat.
4. Heat a clean frying pan over a high heat. When very hot add the remaining oil, then the chillies and cook for 1 minute until soft then add the mustard seeds and remaining curry leaves. Fry for 30 seconds more then spoon over the curry immediately, before serving with cooked aromatic basmati rice, poppadums or naan bread.
Cook’s tipAs with most curries, this dish tastes even better the day after it is made. Cook to the end of step 3 but do not add the garden peas. Cool, cover and chill until needed then reheat thoroughly, adding a little extra water to loosen, then continue with the recipe.
Typical values per serving:
Excluding rice, poppadums and naan to serve
This recipe was first published in April 2017.