Green Split Pea and Egg Curry

3 November 2016

Serves 6

1 dozen hard boiled eggs
1½ cups Probrands Green split Peas - washed
1 large chopped onion
¼ cup oil
5 Cardamom pods
2 Cinnamon Sticks
5 whole Cloves
3 bay leaves
2½ tsp Turmeric
1½ tsp Red Chilli powder
2½ tsp Cumin
1½ salt
4 cloves garlic finely chopped
2.5cm piece of fresh ginger grated
1 can of Coconut Milk
5 cups of water

In a medium sauce pan put the green split peas, 4 cups of water half chopped onion, ½ tsp salt, 1 tsp cumin and 1 tsp turmeric and bring to a boil. After mixture is boiling, lower temperature to simmer and cover to cook on a back burner until tender and water is dried up (about 20 minutes or so). Hard boil the eggs and peel and set aside.
In a large pot, heat oil and add the rest of the chopped onion, crushed cardamom pods, garlic bay leaves and cinnamon sticks. Stir fry for a
few minutes until fragrance is released. Add in Cumin, Turmeric, Chilli powder and ginger and stir fry another minute or so. Add the remaining
salt and hard boiled eggs, gently stir to coat the eggs in the sauce. Add the cooked split peas, a cup of water and the coconut milk - simmer for
10 minutes. Check seasoning. Serve with Probrands Jasmine Rice.


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