A spiced twist on a classic soup in which warm, uplifting spices meld subtly with a coconut milk base. Adjust the chilli to your liking.
- 2 tbsp coconut oil
- Pinch of yellow mustard seeds
- Pinch of fenugreek, coarsely crushed
- 1 small red onion, finely chopped
- 6 gm ginger (about 1cm), coarsely grated
- 2 garlic cloves, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 1 tsp ground turmeric
- 3-4 small red chillies, thinly sliced, plus extra (optional) to serve
- 1 Handful of fresh curry leaves
- 3 vine-ripened tomatoes, coarsely chopped and puréed in a blender
- 400 ml coconut milk
- 250 gm yellow split peas, rinsed
- 1 litre (4 cups) chicken stock or water
- Baby spinach leaves and Greek-style yoghurt, to serve
- 1Heat oil in a saucepan over medium-high heat, add mustard seeds and fenugreek and stir until seeds pop (1 minute). Add onion, ginger and garlic, and cook until starting to caramelise (3-4 minutes). Add spices, chilli and curry leaves, stir until fragrant (1 minute), then add tomato purée, coconut milk, split peas and stock. Bring to a simmer and cook over medium-high heat until peas are tender (30-40 minutes).
- 2Transfer half the soup to a bowl or jug. Blend remaining soup with a hand-held blender until smooth, then combine blended and unblended soup.
- 3Divide soup among bowls, top with spinach, yoghurt and extra chilli, if using, and season to taste with pepper.