Tenderstem & Bengali Split Pea Curry with Caramelised Shallots

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Making a curry from scratch can seem a daunting task, but this is recipe easy enough to make on a Friday night without causing any stress!

It’s also a really healthy option, too, as it’s full of protein from the split peas and packed with nutrients from the Tenderstem broccoli.

Serves 4

Preparation time: 15 minutes

Cooking time: 30-35 minutes

You’ll need:

1 large onion, roughly chopped

2-3 cloves garlic, peeled and sliced

2 cm piece fresh ginger, roughly chopped

2 tbsp vegetable oil

200g yellow split peas

200g Tenderstem, sliced into 3cm pieces

Small bunch coriander, roughly chopped

Freshly ground black pepper & sea salt

For the spice mix:

2 tsp cumin seeds

2 tsp fennel seeds

2 tsp fenugreek seeds

2 tsp mustard seeds

2 tsp nigella seeds

1-2tsp dried chili flakes, to taste

For the caramelised shallots:

300g shallots, peeled and cut into thin slices

3 tbsp vegetable oil

What to do:

  1. Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.

  1. Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.

  1. Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.

  1. Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.

  1. Whilst the curry is cooking, caramelize the shallots by stir frying with the oil in a large frying pan or wok over a medium high heat. Cook until golden and crisp, then drain on kitchen paper. Set aside.

  1. Stir the Tenderstem through the curry and continue to cook for around 5-8 minutes or until it is tender but with a little bite.

  1. Serve the curry topped with the caramelised shallots and sprinkled with the coriander. Great served with plain rice or naan bread

Recipe by: www.tenderstem.co.uk

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Penelope Maclachlan
23rd Apr 2013
Thanks for voting!
Your recipe is well timed because a vegetarian friend is coming to lunch with us and we were wondering what to serve. This looks delicious. I haven't come across nigella seeds but I imagine most shops that sell spices will sell these seeds.
23rd Apr 2013
Thanks for voting!
Great Penelope! Hope you and your friend enjoy it! 🙂

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