The smoothness of the yellow split peas gives this curry an awesome creamy flavour, even if you don’t add the coconut cream/milk. It’s also vegan. I used the pressure cooker function on my 15 in 1 Ninja Multicooker to cook the peas first, but you could easily just cover with water and simmer them in a pan with a lid on for about 30 mins and then mash with a potato masher for the same effect (just keep checking in case more water is needed)

Makes 3-4 portions as a side dish, or two as a main.

You’ll need:

150g dry yellow split peas (I used Minton & Donello organic from Ocado - absolutely amazing!) pressure cooked on high with about 250ml water for 10 mins and then left on natural release before opening the lid.

A mix of vegetables that you have on hand. Chop to the size you like. I used 10 mushrooms, 1 carrot, 1 potato, 1 onion (finely chopped), 2 garlic cloves (grated), thumb piece of ginger (grated)

Spice mix - 1 teaspoon each of sugar, turmeric, garam masala, curry powder, salt, kalonji (nigella) seeds. A pinch of chilli powder

A large handful of pineapple segments

A few spoons of coconut cream, or coconut milk (optional)

How to:

After cooking the yellow peas, place everything in a pan and simmer very slowly for about 30 mins. Keep checking that it doesn’t get too dry on the bottom of the pan, if so, add water.

Serve as you prefer. I served with cucumber, my potato Sri Lankan curry (I’ll post that recipe at some point) and my ‘Best Organic Egg Fried Rice - recipe here’ . Enjoy!