Curried split-pea soup

1.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.