Plan Buy Cook by Jen Petrovic and Gaby Chapman

Prep 15 minutes + soaking overnight |Cook 1 hour | Serves 4 

Ingredients

200 g (7 oz) green split peas, soaked overnight 

1 tablespoon olive oil 

1 onion, finely diced 

1 garlic clove, crushed or grated 

1 teaspoon grated fresh ginger 

½ teaspoon cumin seeds 

1 tablespoon mild curry powder

200 g (7 oz) sweet potato, peeled and diced 

1 quantity Perfect Steamed Rice (page 205), to serve 

100 g (3½ oz/2 cups) baby spinach leaves 

50 g (1¾ oz) green beans 

½ teaspoon salt 

1 teaspoon garam masala 

pinch of dried chilli flakes 

125 g (4½ oz/½ cup) plain or Greek yoghurt  

Method

1. Drain the split pea soaking water and rinse them. 

2. Heat the oil in a large saucepan over a medium heat and cook the onion, garlic and ginger for 10 minutes until soft. 

3. Add the cumin and curry powder and cook for 2 minutes. 

4. Next, add the split peas and 750 ml (25½ fl oz/3 cups) water, bring to the boil, then lower the heat and simmer, covered, for 25 minutes. 

5. Add the sweet potato, cover and simmer for a further 20 minutes, or until soft. You may need to add a little more water at this stage if the mixture seems a bit dry, or the split peas seem too hard. 

6. In the meantime, steam the rice according to the recipe on page 205, or follow the packet instructions. 

7. Once the sweet potato is soft, add the spinach, green beans, salt and garam masala and cook for 5 minutes. 

8. Adjust the seasoning if required. If doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use. 

9. Serve with dried chilli flakes, yoghurt and rice.