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Split pea and coconut soup with yoghurt

A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.

By Lisa Featherby
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Split pea and coconut soup with yoghurt
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.

Ingredients

  • 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

Method

  • 1
    Heat 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).
  • 2
    Transfer half the soup to a bowl or jug. Blend remaining soup with a hand-held blender until smooth, then combine blended and unblended soup.
  • 3
    Divide soup among bowls, top with spinach, yoghurt and extra chilli, if using, and season to taste with pepper.