Tenderstem® broccoli & Bengali Split Pea Curry with Caramelised Shallots
Method
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Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.
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Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.
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Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.
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Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.
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Whilst the curry is cooking, caramelise the shallots by stir frying with the oil in a large frying pan or wok over a medium high heat. Cook until golden and crisp, then drain on kitchen paper. Set aside.
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Stir the Tenderstem® broccoli through the curry and continue to cook for around 5-8 minutes or until it is tender but with a little bite.
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- Serve the curry topped with the caramelised shallots and sprinkled with the coriander. Great served with plain rice or naan bread.
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