Prawn, split pea and vegetable curry
Dried green split peas
½ cup(s), (110g), rinsed, drained
1 medium, thinly sliced
Fresh curry leaf
20 whole, (2 sprigs)
2 tsp, ground
1 tsp, yellow variety
Fresh red chilli
1 whole, thinly sliced
1 large, chopped
2 medium, chopped
Light canned coconut milk
1 cup(s), (250ml)
Raw peeled prawns
300 g, peeled, deveined, tails intact
100 g, halved diagonally
- Cook split peas in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Cook onion, curry leaves, coriander, cumin, mustard seeds, turmeric and half the chilli, stirring, for 5–7 minutes or until onion has softened.
- Add carrot, zucchini, coconut milk and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 12–15 minutes or until carrot is tender. Add prawns, snow peas and split peas and cook, stirring occasionally, for 5 minutes or until vegetables are tender and sauce has thickened.
- Remove and discard curry leaf stems. Serve sprinkled with coriander and remaining chilli.