|Coconut Split Pea Leek Curry|
Coconut Split Pea and Leek Curry
2 1/4 c Yellow Split Peas, picked over for small stones and washed.
1 900ml tetra pack of Salt Free Vegetable Broth, Organic if you have it
3 c Water, boiled and divided.
1 Vegetable Stock Cube, no Salt
1 c Coconut Milk
1 large Leek, sliced and washed
1 medium or 2 small Onions, sliced from half
2 large cloves Garlic, minced
1 large Sweet Potato, cubed (not autumn massive sized), roughly 2 cups)
1 pack, Frozen Spinach, defrosted, if you remember.
2 inches fresh Ginger, julienned (finely sliced)
1 T Garam Masala
1 T Curry Powder
1 t Ground Coriander (heaping)
1/2 t Cayenne
1 1/2 t Ground Cumin
1 t Ground Ginger
1 t Turmeric
1/2 t Black Mustard seeds (because I did not have Yellow)
3 Cardamom pods
1/4 t Salt (or leave out)
1 t Black Pepper
1 birds eye Chili, chopped (Dom found this too spicy)
In a large Creuset, or any large ceramic pot, because I'm not using fat, you have to have nonstick but really it's not essential but it will be easier to clean up. On medium heat, add the ingredients as you go. I'm going to tell you how I walked through it with a playdate going on in my living room. Add the washed and chopped onion. The moisture on the leaks will help things keep from not sticking too fast. Stir until soft. Add the Sweet Potato that's been cut into 1cm cubes. If things are browning too fast on the bottom, throw in the Stock. Rinse out the tetra box with 1 c of the water and add to the pot. Add the Peas and stir well.
Add the Garlic and Ginger.
Add all the spices.
Add the Spinach.
Add the stock Cube softened in 1 c boiling water (you can use any veggie based stock. I used Onion because the only Veggie cube I had, had Salt and we're cutting out salt.) Yes, I added 1/4 t salt to the HUGE pot, just to see how it would help the flavour. It was okay. Not sure it would have hurt not to have it since there was so many spices and aromatics but I don't feel bad about a mere 1/4 t.
Add the can of Coconut Curry. Rinse the can out with the last cup of water to get all the coconutty goodness. You can skip this but I NEVER do because so much clings to those cans. Don't do this with boiling water unless you use an oven or kevlar mitt to handle the can.
Simmer for at least 30 minutes or preferably an hour to ensure the peas are soft. They are fine a bit al dente like the texture of Edamame.
Serve with fresh Cilantro if you have it. Serve with Rice or with Naan.