Ingredients
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50 g yellow split peas, soaked overnight in cold water
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1 small onion, chopped
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225 g carrots, chopped
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1 red chili, deseeded and chopped
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15 ml sunflower oil
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7 1/2 ml hot curry paste
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salt and pepper
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double cream, to serve
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chopped chives, for garnishing
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1 garlic clove, chopped
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1 potato, chopped
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5 ml grated fresh gingerroot
Instructions
- Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
- Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
- Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
- .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
- Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
- Garnish with dollops of cream and chives.