Soak the peas overnight and for 24 hours if possible. The longer they're soaked, the quicker they will take to cook.
250 g green split peas
Wash well. Cover with water. Bring to the boil then simmer for an hour or so until tender. They can also be cooked in a slow cooker or pressure cooker.
Fry the onions, carrots and garlic in the oil over a moderate heat for about ten minutes, stirring occasionally.
Add the spices and fry for a few seconds. Add the tomatoes and salt and simmer for a further ten minutes or so. Add the peas and simmer for a few more minutes.
2 tsp curry powder, ½ tsp turmeric, ½ tsp chilli flakes, 400 g tinned chopped tomatoes, ½ tsp sea salt
Taste for seasoning and add more salt if needed. Serve with rice or flatbreads.
Notes
Overnight soaking required.Halve the amount for two people or save half of it for the following day.Will keep in the fridge for 3 days if covered.Please note: calories are per serving. They're approximate and will depend on exact ingredients used.