A curry that my mother loves to make when there is no meat in the house and we are looking for something easy. This was also the dish I lived off of during Veganuary 2020 - little did I know all those pulses would make be gain weight! A super simple hearty curry, with only a bit of overnight soaking prep work!

Cooking notes:

• Asparagus is a total extra, I had them in the fridge and needed to use them, however I really enjoyed the crunch and contrast they brought to the dish, so if it is not season for them sub for a green, ideally broccoli stems.

• Make sure to soak the split peas overnight but if you forget then soak for two outs in boiling hot water.

• The poms are a total extra, because it just wouldn’t be Dina without them.

Ingredients:

(Makes enough for 6-7 servings)

• 230g (2cups) Split Peas

• 100g (1/2cup) Red Lentils

• 1 Tin Chopped Tomatoes (400g)

• 800ml Coconut Milk

• 1TBSP Garlic Paste

• 1 TBSP Ginger Paste

• 125ml (1/2 Cup) Water

• 2TBSP Bibi’s Baharat (because it’s the best, shop it nowwww)

• 2TSP Turmeric

• 1 Onion (Chopped into small cubes)

• 2 lemons

• 10 Asparagus (Chopped small)

• 2 Red Chillies (Roughly chopped)

• Handful of Coriander (Chopped finely)

• POMS (Just because they pretty 😍)

Method:

1. Soak the split peas in boiling hot water for two hours or in room temp water overnight.

2. Add the soaked split peas (plus it’s water), onions, garlic ginger, coconut milk, tomatoes, salt, baharat, lemon, chilli, turmeric & water into a large saucepan and leave to boil for 1.5hours.

3. Once the split peas are soft enough to eat add the asparagus & lentils and cook for a further 30mins. If split peas are still hard boil on low for a further hour.

4. The curry will be on the thicker side, just add water if you find it’s too thick to move.

5. Once everything is cooked add chopped coriander, mix well, sprinkle on those Poms and serve with some rice. Enjoy!