Loading... Please wait...

brands

Check out our featured range of fine food and drink brands.

brands

our newsletter


  • Wish Lists
  • My Account
  • Order Status

Scottish Organic split pea curry

Posted by


We recently started sourcing Scottish split peas from the fully Organic Medlock family farm in Aberdeenshire. Freshly harvested this Autumn, they're rich in fibre and protein and full of vitamins and minerals, making a fantastic low-foodmiles base for all sorts of dishes. Greencity sales rep Catherine whipped up this recipe for split pea & tofu curry this week, warming up a chilly lunchtime at GC HQ! Read on to find out how to make it yourself.

Ingredients
  • 500g Scottish Organic Split Peas, soaked overnight
  • 2 onions, finely chopped
  • 5 garlic cloves
  • 1 thumb-sized piece of ginger
  • 2 fresh chillies
  • 10 curry leaves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tbsp turmeric
  • 3 fresh tomatoes
  • 1 block tofu - we used Taifun's Organic firm tofu
  • 3 tbsp cornflour
  • Fresh coriander, garam masala & vegan butter to finish

Method

Rinse your peas (after soaking overnight) then bring to the boil in a large saucepan and cook for approx 45 mins until cooked through. Drain.

Toast the seeds in a dry pan until they begin to pop. Add some oil and the onion, and cook for 5 minutes.

Add chopped ginger, garlic, chillies, turmeric, half of the curry leaves and the cinnamon stick. Cook gently for 5 more minutes then add the cooked peas.

Grate the tomatoes and add grated flesh, leaving out the skin. Stir the tomatoes into the mix and gently simmer the curry for around 20 minutes.

In the meantime squeeze excess water out of the tofu and chop into bitesize pieces. Add 3 tablespoons of cornflour to a bowl and season really, really well! Stir the chopped tofu through the seasoned cornflour and leave until it absorbs most of the flour.

Shake off any excess cornflour and cook tofu in oil in a pan or in the oven with hot sunflower/vegetable oil.

When tofu is crisp and starting to colour, add it to the curry. Stir gently and add the remaining 5 curry leaves.

To finish, sprinkle with chopped, fresh coriander and season with garam masala. Add a knob of vegan butter just before serving with rice or naan bread (we love Mrs Unis Garlic & Coriander Nan, baked in Edinburgh and suitable for vegans!)


Back to Top