kiddi
Preparation time: 20 minutes
Cooking time: 55 minutes
Makes: 4-6
Ingredients:
- 1 tbs light flavoured oil
- 1 onion, finely diced
- 2cm piece ginger, finely grated
- 2 garlic cloves, crushed
- 2 tsp curry powder
- 1 tsp cumin seeds
- 3 cups vegetable stock
- 400g can crushed tomatoes
- ¾ cup McKenzie’s Green Split Peas, rinsed
- 1 sweet potato, peeled & diced
- ½ eggplant, diced
- ½ green capsicum, diced
- 270ml can coconut milk
- Coriander, green chillies & flatbread, for serving
Method
- Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over a low heat for 4-5 minutes. Stir in spices and cook for a further minute.
- Add stock, tomatoes, prepared split peas, sweet potato, eggplant and capsicum. Bring to a boil, reduce heat and simmer partially covered for approx. 45 minutes or until split peas are tender (stirring regularly whilst cooking).
- Add coconut milk and cook for a further 5 minutes. Serve garnished with coriander, green chillies and flatbread.
