Tenderstem® and Bengali split pea curry with caramelised shallots

10 October 2017 by
First published: 5 December 2017

Tenderstem® and Bengali split pea curry with caramelised shallots

This Tenderstem® and Bengali split pea curry with caramelised shallots recipe is so succulent and perfect for anyone who prefers a mild curry. This is a curry that isn’t full of heat, but rather full of flavour.

Ingredients (serves 4)

1 large onion, roughly chopped

2 -3 cloves garlic, peeled and sliced

2tbsp vegetable oil

200g yellow split peas

2cm piece fresh ginger, roughly chopped

200g Tenderstem®, sliced into 3cm pieces

Small bunch coriander, roughly chopped

Freshly ground black pepper and sea salt

For the spice mix

2tsp cumin seeds

2tsp fennel seeds

2tsp fenugreek seeds

1-2tsp dried chilli flakes, to taste

2tsp mustard seeds

2tsp nigella seeds

For the caramelised shallots

300g shallots, peeled and cut into thin slices

3tbsp vegetable oil


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.

Purée 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.

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

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.

While the curry is cooking, caramelise 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.

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.

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

Recipe courtesy of Tenderstem®

For more…

This green vegetable broth with pistou chicken skewers recipe is a gorgeous contrast of crunchy refreshing vegetables and deliciously charred chicken skewers.

This Chana Dhal with spicy roasted vegetables recipe has two of your five-a-day veg portions.

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Tenderstem® & Bengali split pea curry with caramelised shallots
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