Yellow split pea casserole







Cook Time

75-80 Min


  • 2 tablespoons ghee or butter
  • 1 teaspoon black mustard seeds
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 carrot, grated
  • 2.5cm/1in piece of fresh root ginger, grated
  • 1 fresh green chilli, seeded and finely chopped
  • 1 tablespoon tomato purée
  • 250g/9oz yellow split peas, soaked in water for 2 hours, rinsed and drained
  • 400g/14oz canned chopped plum tomatoes
  • 500ml/16fl oz vegetable stock
  • 225g/8oz pumpkin, cubed
  • 225g/8oz cauliflower, cut into florets
  • 2 tablespoons vegetable oil
  • 1 large aubergine, cubed
  • 1 tablespoon chopped fresh coriander leaves
  • 1 teaspoon garam masala
  • salt and freshly ground black pepper
  • Melt the ghee or butter over a medium heat in a large heavy pan. Add the mustard seeds and, when they start to splutter and pop, add the onion, garlic, carrot and ginger.
  • Sweat for about 5 minutes until soft. Add the chilli and stir in the tomato purée, then stir in the drained split peas. Add the tomatoes and stock, and bring to the boil. Season well with salt and pepper. Simmer for 40 minutes, stirring occasionally.
  • Add the pumpkin and cauliflower, and simmer for a further 30 minutes, covered, until the split peas are soft.
  • Meanwhile, heat the oil in a frying pan over a high heat. Add the aubergine and stir until sealed on all sides, then remove and drain on kitchen paper.
  • Stir the aubergine into the split pea mixture with the coriander and garam masala. Serve immediately.
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