Recipe: Tenderstem & Bengali Split Pea Curry with Caramelized Shallots
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Making a curry from scratch can seem a daunting task, but this is recipe easy enough to make on a Friday night without causing any stress! It’s also a really healthy option, too, as it’s full of protein from the split peas and packed with nutrients from the Tenderstem broccoli. Serves: 4 Preparation time: 15 minutes Cooking time: 30-35 minutes You’ll need: 1 large onion, roughly chopped 2-3 cloves garlic, peeled and sliced 2 cm piece fresh ginger, roughly chopped 2 tbsp vegetable oil 200g yellow split peas 200g Tenderstem, sliced into 3cm pieces Small bunch coriander, roughly chopped Freshly ground black pepper & sea salt For the spice mix: 2 tsp cumin seeds 2 tsp fennel seeds 2 tsp fenugreek seeds 2 tsp mustard seeds 2 tsp nigella seeds 1-2tsp dried chili flakes, to taste For the caramelized shallots: 300g shallots, peeled and cut into thin slices 3 tbsp vegetable oil What to do:
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