One Pot Split Pea Spinach Curry
Ingredients (serves 4-6)
- 1 tablespoon of oil
- 1½ cups yellow split peas or red lentils
- 1 onion, chopped
- 1-2 tablespoons Latasha’s Kitchen Indonesian Turmeric Kari Paste
- 1 teaspoon turmeric
- 100 g spinach or 1 brick of frozen spinach
- 2 tablespoons coriander (leaves and stalks), one to include and 1 to serve
- 700 ml water
- Salt to taste
To serve − chopped red or green chilli, natural yoghurt, cucumber or other salad item and coriander (above)
Method
- Wash the split peas well in a bowl and rinse
- Heat the oil in a large pot on a medium heat
- Fry the onion and Latasha’s Kitchen Indonesian Turmeric Kari Paste till aromatic
- Add the drained split peas and water
- Add turmeric and bring to the boil, reduce heat and simmer 20 minutes
- Add the spinach and cook for 10 minutes
- Add 1 tablespoon of coriander
- Taste and season lightly if needed
Portion plating
- ¼ plate of lower GI carbohydrate – ⅔ cup of cooked brown rice or basmati
- ½ plate of low-carbohydrate vegetables – provided by the vegetable rich curry and the salad item eg cucumber
- ¼ plate of protein-rich food – the cooked split peas and the natural yoghurt
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