- 200 g dried split yellow peas
- 1-1.2l low salt vegetable stock
- 1 tsp garam masala
- 1 tsp mild curry powder (or hot)
- 1 butternut squash (peeled, deseeded and chopped into cubes)
- 1 tbsp curry paste
- 1 tbsp olive oil (or other vegetable oil)
- 400 ml coconut milk
- Fresh coriander to garnish (optional)
- Preheat the oven to 200°C/ 180°C fan/ Gas 6.
- In a large pan add the split yellow peas, stock, garam masala and curry powder and bring to the boil for 10 minutes.
- Meanwhile, add the butternut squash, curry paste and oil to a roasting tray. Using your hands mix everything together ensuring all the butternut squash is coated. Place into the oven for 30 minutes, turning halfway through.
- After 10 minutes of boiling, turn the split peas down to a simmer whilst the butternut squash is roasting.
- Once the butternut squash is ready, remove from oven and add to the pan. Pour in the can of coconut milk, stir and simmer for around 15 mins, until the peas are cooked.
- Blend (preferably using a handheld blender) to your desired consistency.
- Pour into bowls and garnish with some fresh coriander if using. Serve as is, or with naan or roti for an extra filling meal.
- Keep in an airtight container, in the fridge for up to 3 days, or alternatively, freeze for up to 3 months. Reheat thoroughly before serving.
Perfect for these colder autumn/winter days. If serving to children, some plain yoghurt may tone down the spice if they are not used to these flavours.