Quick and Easy

Split pea and capsicum curry

This delicious split pea and capsicum curry is packed full of flavour, and is sure to be a family favourite.
4
20M
8H 10M
8H 30M

Ingredients

Method

1.Place onion, potato, carrot, capsicums, curry paste, split peas, curry leaves, tomato paste, tomatoes, stock and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.
2.Stir in sugar snap peas. Cook, uncovered, on low, for 10 minutes or until peas are tender. Stir in spinach.
3.Serve curry topped with yoghurt and sprinkled with coriander.

Not suitable to freeze. For a richer, more indulgent experience, serve curry topped with yoghurt and sprinkled with fresh coriander.

Note

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