Indian curried yellow split pea and coconut soup

Name: Indian curried yellow split pea and coconut soup
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: Serves 6–8
Cuisine: Indian
Ingredients: 1 long red chilli, thinly sliced diagonally, Greek-style yoghurt and coriander (cilantro) leaves, to serve; juice of 2 limes, or to taste; 45 g (1½ oz/1 cup) baby spinach leaves; 300 ml (10½ fl oz) coconut milk; 2 litres (70 fl oz/8 cups) good-quality vegetable stock; 660 g (1 lb 7 oz/3 cups) yellow split peas, rinsed; 1–3 tablespoons korma curry powder; 1 carrot, diced; 1 leek, white part only, washed, thinly sliced; 3 garlic cloves, thinly sliced; 2 brown onions, finely diced; 2 tablespoons olive oil

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
4 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Korma curry powders are milder than many other Indian spice mixes, so this is a great way to introduce aromatic food to your family. Add less if your family is still getting used to spiciness.

Ingredients

2 tablespoons olive oil
2 brown onions, finely diced
3 garlic cloves, thinly slice

Asia
India
Spicy
Gluten-free
Vegetarian
Soup

Method

Heat the olive oil in the insert pan of a slow cooker or a frying pan over medium heat. Add the onion, garlic, leek and carrot and sauté for 5–7 minutes, or until tender. Add the curry powder and stir for 30 seconds, or until aromatic.

Return the insert pan, if using, to the slow cooker, or transfer the vegetable mixture to the slow cooker. Add the split peas and stock. Cover and cook o