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).
TWS Organic Kitchen is back from our holidays! This organic chickpea curry is my own recipe and is very mild and creamy. It's a store cupboard special, combined with whatever veg you have to hand. You can add extra chilli (fresh, powdered, flakes etc) if you like it spicier. It's also naturally vegan. I think this works whatever the weather.
