My family love this mild creamy yellow curry! The turmeric which gives this dish an earthy taste, is well known for its ability to act as an anti-inflammatory superfood. For those on a low FODMAP diet, you may need to remove the split peas and replace with green beans.
Prep Time 20mins
Cook Time 1.5 hrs
Servings 4 people
Ingredients
- 1 cup dry split yellow peas
- 400ml bone broth (see bone broth recipe)
- 1 tin of coconut milk
- 2 medium onions chopped
- 2 cloves of garlic chopped finely
- 3 large chicken breasts chopped
- 4 medium potatoes sliced with skin on
- 4 shiitake mushrooms
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp curry powder
- ½ tsp cumin
- 5 Thai basil leaves chopped or 1 heaped teaspoon of Thai basil leaves (Thai Taste)
- Salt and pepper to taste
- Handful of chopped parsley to serve
Method
- Soak the split peas overnight and rinse well in the morning
- Cook the split peas in the bone broth, you may need to add a little water (I prefer to do this in the Instant Pot so I don’t need to keep an eye on it)
- In a saucepan, gently fry the onion and garlic in a tablespoon of the fat from the coconut milk. Add a splash of hot water, the chicken, potatoes, mushrooms, spices and basil leaves and cook for 10 minutes
- Mix the split peas solution into the saucepan with all the remaining coconut milk and cook on a low heat for 30 minutes. I prefer to do this stage in a slow cooker and leave the curry to cook slowly for several hours to infuse all the flavours
- Add salt and pepper to taste, and garnish with parsley and serve with rice
Tip
For a lower carbohydrate dish, replace the rice with a big salad and some steamed vegetables