Yellow Split Pea Curry

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
33g	305	60 mins	4-5	3

MADE WITH RICED CAULIFLOWER

A total crowd pleaser - this curry is brimming with flavour. Containing 3 portions of veg per serving, serve it with Fullgreen Riced Cauliflower for a delicious, low carb, low calorie meal.

Ingredients:

1 pouch per person Fullgreen Riced Cauliflower
1 brown onion
2 cloves garlic
Tsp coconut oil for cooking
1 large courgette
1 cup yellow split peas
150g button mushrooms
1 vegetable stock cube
1 large carrot
1 can coconut milk
400ml water
2 tsp curry powder
Tsp ground cumin
Pinch coriander seeds
Pinch chilli flakes
Tsp turmeric
Small handful chopped dried apricots
150g chopped broccoli florets
Large handful baby spinach
Handful cashews to garnish

Method:

Finely dice the onion and garlic and add these into large pan with the coconut oil.
Satue these over medium heat until translucent, then add in the spices and cook until fragrant.
Dice the carrot, courgette and mushrooms and add these into the pan.
Pour in a little of the water to help steam the veggies and sauté these for a few minutes until slightly golden.
Add in the yellow split peas, coconut milk, water and stock cube and bring to the boil.
Reduce the heat to a simmer and leave this to cook until the split peas have cooked through and most of the liquid has been absorbed.
When the curry is almost done, add the broccoli and cook until vibrant green in colour.
Stir through the spinach and serve alongside the riced cauliflower.
Garnish with some chopped cashews and enjoy!