If you don't have any vegetable stock on hand, you can make this
soup with water instead - just be sure to season it generously at
the end of cooking.
2 tbspcoconut oil1onion, finely chopped2long green chillies, thinly sliced1garlic clove, finely chopped2 tbspfinely grated ginger1 tbspbrown mustard seeds2ripe tomatoes, diced1½ tbspMadras curry powder1 litre(4 cups) vegetable stock500 gmred split peas100 gmshredded coconutTo serve:lime juice, to taste, plus extra lime wedgesTo serve:natural yoghurt, coriander and fried shallots
Heat oil in a large saucepan over medium-high heat, add onion, chillies and garlic and fry, stirring occasionally, until translucent (4-5 minutes). Stir in ginger and mustard seeds, fry until seeds pop (30 seconds), then stir in tomato and curry powder. Add stock, split peas, coconut and 500ml water, cover, bring to the boil, reduce heat to medium and simmer uncovered and without seasoning until split peas break down and soup thickens (5-10 minutes). Partially blend with a hand-held blender, season to taste with salt, pepper and lime juice and serve with yoghurt, coriander, fried shallots, and lime wedges.