Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 4.64 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1 cup dried yellow split peas, rinsed
- 270milliliter light coconut cream
- 1/3 cup korma curry paste
- 1/2teaspoons chilli powder
- 3 potatoes, peeled, chopped
- 1/2 cauliflower, cut into florets
- 1 bunch coriander, sprigs picked
- 1 eggplant, diced
- 2 brown onions, finely chopped
- 1teaspoons ground coriander
- 2teaspoons ground cumin
- 2tablespoons lemon juice
- 1/4 cup vegetable oil
- 2 cup basmati rice, steamed (to serve)
Nutrition per serving
4080kJ / 970Cal
4080 Kilojoules or 970 Calories
47% of daily energy intake*
Protein
25.0grams
Fat
43.0grams
Carbs
141grams
Sugars
12.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
To make the dhal, heat 1 tbs oil in a medium saucepan over medium heat. Add half the onion and cook for 4 minutes or until soft. Add cumin, coriander and chilli powder. Cook for 1 minute or until aromatic. Add split peas and 3 cups cold water. Bring mixture to the boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 minutes or until peas are soft. Chop half the coriander and stir through dhal with lemon juice.
Step 2 of 2
Meanwhile, heat the remaining oil in a deep frying pan over medium heat. Add potato, cauliflower and remaining onion. Cook for 8 minutes or until just tender. Stir in eggplant, curry paste, coconut cream and 1/2 cup water. Bring to the boil. Cover and simmer for 15 minutes or until soft. Serve curry with rice, dhal and remaining coriander.
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