Australian Gourmet Traveller - (07)July 2019 (1)

2 tbspcoconutoil

Pinchofyellowmustard

seeds

Pinchoffenugreek,

coarselycrushed

1 smallredonion,finely

chopped

6 gmginger(about1cm),

coarselygrated

2 garliccloves,finelygrated

1 tspgroundcumin

1 tspgroundcorianderseeds

1 tspgroundturmeric

3-4 smallredchillies,thinly

sliced,plusextra(optional)

toserve

Handfulof fresh curry

leaves

Splitpeaandcoconutsoup with yoghurt

SERVES 4 // PREPTIME 15 MINS// COOK 40 MINS

A twistona classicinwhichwarm,upliftingspicesmeldsubtly

with a coconut milk base. Adjust the chilli to your liking.

3 vine-ripenedtomatoes,

coarselychoppedand

puréedina blender

400 mlcoconutmilk

250 gmyellowsplitpeas,rinsed

1 litre(4cups)chickenstock

orwater

Babyspinachleavesand

Greek-styleyoghurt,toserve

1 Heatoilin a saucepanover

medium-highheat,addmustard

seedsandfenugreekandstir

untilseedspop(1 minute).Add

onion,gingerandgarlic,and

cookuntilstartingtocaramelise

(3-4minutes).Addspices,chilli

and curry leaves, stir until

fragrant(1 minute),thenadd

tomatopurée,coconutmilk,

splitpeasandstock.Bring

toa simmerandcookover

medium-highheatuntilpeas

aretender(30-40minutes).

2 Transferhalfthesouptoa

bowlorjug.Blendremaining

soupwitha hand-heldblender

untilsmooth,thencombine

blendedandunblendedsoup.

3 Dividesoupamongbowls,

topwithspinach,yoghurtand

extrachilli,if using,andseason

to taste with pepper.➤

SplitpeasoupBowl
fromKristinMoore
Pottery.Allother
propsstylist’sown.
HamsoupBowlfrom
ChefvsClay.All
otherpropsstylist’s
own. Stockists p152.

GOURMET TRAVELLER 105