Name: New Potato & Pea Curry with Yellow Split Peas [vegan]
Prep time: 10 min
Total time: 45 min
Ingredients: 500g new potatoes [1.1 lb] - cut to even size around 2cm squares [0.8 inch]; 300g frozen peas [10.5 oz]; 200g dry yellow split lentils [7oz / US 1 cup]; 1 onion finely chopped; 4 garlic cloves (crushed); 2 Tbsp garam masala or mild curry powder; 1 tsp ground cumin; 1 tsp turmeric; 1 Tbsp freshly grated ginger; 1/4 to 1/2 tsp chili powder; 400g can chopped tomatoes [14 oz]; 1 Tbsp tomato paste; 500ml vegetable stock [US 2 cups]; 400ml can coconut milk [14oz]; olive oil; juice of 1 1/2 lemon; small bunch of coriander

With its velvety coconut sauce, this New Potato & Pea Curry with Yellow Split Peas makes a comforting Spring recipe. The flavours will develop over time, so you can devour the leftovers for lunch or dinner the next day.

It is mild enough that the kids can enjoy it too. I usually serve it with naan bread to “sponge off” the fragrant sauce ?.

Make sure you cut the potatoes evenly so they all cook at the same time. I used frozen peas but you can easily substitute them with fresh peas. Make sure you stir from time to time so that the vegetables do not stick at the bottom of the pan.

The yellow split peas are a very good source of protein and iron. They are generally used to prepare dhal. Here they add heartiness to this dish so that you will not miss the meat.