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Winter Warmer: Split Pea Recipe

2 Jun 2022

We LOVED this healthy dinner recently. The cashew and coriander cream is really something to write home about and I dare you not to stand there spooning a few mouthfuls in while the rest is cooking.

Make extra to use as a pasta sauce! It’s Vegan, GF and DF and as long as you’ve soaked your split peas for the day, you can whip this up in half an hour.

I made double to serve for lunches in the week. Thanks from all our hungry families to Chef Nigel Slater!

Ingredients
  • 250g of yellow peas
  • salt
  • 80g of cashew
  • 50g of coriander
  • 50g basil
  • 4tbsp freshly squeezed lime juice
  • 1 medium sized onion
  • 3 cloves of garic
  • 2 tbsp of groundnut or vegetable oil
  • 500g tomatoes
  • 1 tsp of ground turmeric
  • 1 tsp of paprika
Preparing Split Peas:
  1. Soak 250g of yellow peas in cold water overnight (or put them in first thing in the morning for the evening).
  2. Drain them, tip them into a saucepan and cover with cold water.
  3. Bring to the boil, then cook for about 20-25 minutes until tender enough to crush.
  4. Add a little salt about 15 minutes after they have come to the boil.
Make Herb Paste:
  1. Toast 80g of cashews in a dry, shallow pan until golden.
  2. Tip them into the bowl of a food processor
  3. Add 50g of coriander leaves and stalks and 50g of basil and process to a rough paste.
  4. Mix in 4 tbsp of freshly squeezed lime juice
Method:
  1. While the split peas are cooking, peel and roughly chop 1 medium-sized onion and finely slice 3 cloves of garlic.
  2. Warm 2 tbsp of groundnut or vegetable oil in a medium-sized saucepan
  3. Add the onion and garlic and cook over a moderate heat for 10 minutes, stirring regularly, until soft and translucent.
  4. Stir 1 tsp each of ground turmeric and paprika into the onions, then roughly chop and add 500g of tomatoes.
  5. Let the mixture cook on low heat for about 15 minutes, then stir in the drained, cooked split peas, 200 ml of their cooking water and 5 tbsp of the herb paste.
  6. For a particularly velvety texture, remove a third of the mixture with a ladle and process briefly in a food mixer, then stir back into the cooked split peas.
  7. Stir well and bring to the boil, then ladle into bowls.