Ingredients:
- 1 red chili , deseeded and chopped
- 5 ml grated fresh gingerroot
- double cream, to serve (optional)
- chopped chives , for garnishing (optional)
Directions:
- Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
- Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
- Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
- .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
- Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
- Garnish with dollops of cream and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.77 Kcal (518 kJ) | ||
| Calories from fat | 45.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 8% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 0% | |
| Sodium | 150.67mg | 6% | |
| Potassium | 391.43mg | 8% | |
| Total Carbs | 17.98g | 6% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 90.96 Kcal (381 kJ) | ||
| Calories from fat | 33.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 8% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 110.73mg | 6% | |
| Potassium | 287.67mg | 8% | |
| Total Carbs | 13.21g | 6% | |
| Sugars | 3.96g | 22% | |
| Dietary Fiber | 2.67g | 15% | |
| Protein | 1.95g | 5% | |
| Vitamin C | 16.5mg | 37% | |
| Vitamin A | 0.7mg | 30% | |
| Iron | 0.7mg | 5% | |
| Calcium | 27.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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