One Pot Split Pea Spinach Curry

Ingredients (serves 4-6)

• 1 tablespoon of oil
• 1½ cups yellow split peas or red lentils
• 1 onion, chopped
• 1-2 tablespoons Latasha’s Kitchen Indonesian Turmeric Kari Paste
• 1 teaspoon turmeric
• 100 g spinach or 1 brick of frozen spinach
• 2 tablespoons coriander (leaves and stalks), one to include and 1 to serve
• 700 ml water
• Salt to taste

To serve − chopped red or green chilli, natural yoghurt, cucumber or other salad item and coriander (above)

Method

1. Wash the split peas well in a bowl and rinse
2. Heat the oil in a large pot on a medium heat
3. Fry the onion and Latasha’s Kitchen Indonesian Turmeric Kari Paste till aromatic
4. Add the drained split peas and water
5. Add turmeric and bring to the boil, reduce heat and simmer 20 minutes
6. Add the spinach and cook for 10 minutes
7. Add 1 tablespoon of coriander
8. Taste and season lightly if needed

Portion plating

• ¼ plate of lower GI carbohydrate – ⅔ cup of cooked brown rice or basmati
• ½ plate of low-carbohydrate vegetables – provided by the vegetable rich curry and the salad item eg cucumber
• ¼ plate of protein-rich food – the cooked split peas and the natural yoghurt