Scottish organic split pea curry by Catherine Le May @ Greencity
Greencity recently started sourcing Scottish split peas from the fully Organic Medlock family farm in Aberdeenshire. Freshly harvested in autumn, they’re rich in fibre and protein and full of vitamins and minerals, making a fantastic low-food-miles base for all sorts of dishes.
Scottish organic split pea curry by Catherine Le May @ Greencity
Greencity recently started sourcing Scottish split peas from the fully Organic Medlock family farm in Aberdeenshire. Freshly harvested in autumn, they’re rich in fibre and protein and full of vitamins and minerals, making a fantastic low-food-miles base for all sorts of dishes.
Ingredients
Instructions
  1. 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.
  2. Toast the seeds in a dry pan until they begin to pop. Add a drizzle of oil and onion, and cook for 5 minutes.
  3. 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.
  4. Dice tomatoes and stir into the mix. Gently simmer the curry for around 20 minutes.
  5. In the meantime squeeze excess water out of the tofu and chop into bite-size pieces. Add cornflour to a bowl and season really well! Stir the chopped tofu through the seasoned cornflour and leave until it absorbs most of the flour.
  6. Shake off any excess cornflour and fry or roast tofu in oil in a pan or in the oven in hot oil.
  7. When tofu is crisp and starting to colour, add it to the curry. Stir gently and add the remaining 5 curry leaves.
  8. To finish, sprinkle with chopped, fresh coriander and season with garam masala.
Recipe Notes

Greencity is a wholesaler co-operative of ethically sourced food and drink based in Glasgow. Nourishing change since 1978.

Recipe & photo supplied by Greencity