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Photo of Prawn, split pea and vegetable curry by WW

Prawn, split pea and vegetable curry

Total Time
50 min
15 min
35 min
Creamy turmeric sentenced prawn curry packed with loads of veg and fresh coriander.


Dried green split peas

½ cup(s), (110g), rinsed, drained

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

Fresh curry leaf

20 whole, (2 sprigs)

Dried coriander

2 tsp, ground

Mustard seeds

1 tsp, yellow variety

Ground turmeric

½ tsp

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

Snow peas

100 g, halved diagonally

Fresh coriander



  1. Cook split peas in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. 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.
  3. 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.
  4. Remove and discard curry leaf stems. Serve sprinkled with coriander and remaining chilli.


SERVING SUGGESTION: Pappadums (cooked in the microwave without oil). TIPS: You can use yellow split peas or a mixture of green and yellow split peas. Store any leftovers (without coriander and remaining chilli) in an airtight container in the fridge for up to 1 day. Reheat in the microwave or on the stovetop, adding a little water if it’s too thick.