Name: Split pea and capsicum curry
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Yield: 4
Ingredients: 1 medium brown onion (150g), sliced thinly; 500 gram baby new potatoes, halved; 1 large carrot (180g), halved, sliced thickly; 1 medium red capsicum (bell pepper) (350g), chopped coarsely; 1 medium yellow capsicum (bell pepper) (350g), chopped coarsley; 1/3 cup (100g) milk indian curry paste; 1/3 cup (85g) yellow split peas; 1/3 cup (85g) green split peas; 8 fresh curry leaves; 2 tablespoon tomato paste; 410 gram canned crushed tomatoes; 2 cup (500ml) vegetable stock; 2 cup (500ml) water; 1 bunch spinach (500g), chopped coarsley; 3/4 cup (200g) greek-style yoghurt; 1/2 cup loosely packed fresh coriander (cilantro) leaves

Split pea and capsicum curry

This delicious split pea and capsicum curry is packed full of flavour, and is sure to be a family favourite.

Serves 4

Prep

20M

Cook

8H 10M

Total

8H 30M

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Ingredients

1 medium brown onion (150g), sliced thinly

500 gram baby new potatoes, halved

1 large carrot (180g), halved, sliced thickly

1 medium red capsicum (bell pepper) (350g), chopped coarsely

1 medium yellow capsicum (bell pepper) (350g), chopped coarsley

1/3 cup (100g) milk indian curry paste

1/3 cup (85g) yellow split peas

1/3 cup (85g) green split peas

8 fresh curry leaves

2 tablespoon tomato paste

410 gram canned crushed tomatoes

2 cup (500ml) vegetable stock

2 cup (500ml) water

1 bunch spinach (500g), chopped coarsley

3/4 cup (200g) greek-style yoghurt

1/2 cup loosely packed fresh coriander (cilantro) leaves

Method

Place onion, potato, carrot, capsicums, curry paste, split peas, curry leaves, tomato paste, tomatoes, stock and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.

Stir in sugar snap peas. Cook, uncovered, on low, for 10 minutes or until peas are tender. Stir in spinach.

Serve curry topped with yoghurt and sprinkled with coriander.

Not suitable to freeze. For a richer, more indulgent experience, serve curry topped with yoghurt and sprinkled with fresh coriander.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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