Heat one tablespoon of oil in a large saucepan on medium heat. Cook onion, garlic and ginger for 5 minutes, until onion softens.
Combine remainder of oil and curry powder in a small bowl and mix well. Add to saucepan and cook for a few minutes until fragrant.
Add split peas, stock, coconut and 1 cup of water. Increase heat to high and bring to boil. Reduce heat and simmer for 30-40 minutes, until split peas are almost soft.
Add pumpkin and cauliflower and cook for a further 10-15 minutes until vegetables soften.
Add spinach and stir thru.
Divide rice between serving bowls and spoon over curry. Scatter with coriander leaves, toasted coconut and chili. Serve with roti or naan bread, pappadams and natural yoghurt.
Pumpkin can be replaced with sweet potato
For a hotter curry use McKenzie’s Hot Madras Curry Powder
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more, visit McKenzie's Foods www.mckenziesfoods.com.au
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