Ingredients (serves 4)
- 1 Improve your swim stroke with these expert tips
- 2-3 Published: 29 September 2011
- 2 tsp fennel seeds
- 2 for supplying this recipe
- 200Training for a race? How to take your training on holiday
- 200How should I train for my first Olympic-distance triathlon
- Q&A: Gordon Benson
- to time. You may need to add more water if it is looking a little dry
best wetsuits for spring/summer 2025
- 2 Improve your swim stroke with these expert tips
- 2 Summer running gear sale
- 2 Improve your swim stroke with these expert tips
- 2 Summer running gear sale
- 2 tsp nigella seeds
- 1-2 Published: 29 September 2011
g Tenderstem broccoli, sliced in 3cm pieces
- 300g Tenderstem broccoli, sliced in 3cm pieces
- 3 for supplying this recipe
Make it
1. Make the spice mix by dry frying the spices together for a minute or so. As soon as you smell their aroma wafting up, tip them into a pestle and mortar and roughly grind. Set aside.
2. Purée the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process, if necessary.
3. Heat the oil in a heavy-based pan and gently fry the onion, garlic and ginger purée until soft and translucent. This should take about 10 minutes.
4. Add the ground spices and fry for a further couple of minutes, then add the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes, stirring from time
Advertisement - Continue Reading Below.
5. While the curry is cooking, caramelize the shallots by stir-frying with the oil in a large frying pan or wok over a medium-to-high heat. Cook until golden and crisp, then drain on kitchen paper. Set aside.
6. Stir the tenderstem through the curry and continue to cook for 5-8 minutes or until tender, but with a little bite.
7. Serve the curry topped with the shallots and sprinkled with the coriander. Great served with plain rice or naan bread.
The Benefits
Split peas
They're packed with protein, vital for building and repairing body tissue, fighting disease, hormone production, and that's not even the half of it. Your body loves the stuff.
Shallots
These tasty little fellows are rich in antioxidants, which the body employs in the ceaseless war against cell-destroying free radicals. Shallots also pack a powerful vitamin A punch, to aid bone growth, protect vision and fight infection.
Broccoli
One of nature's nutritional big hitters, broccoli is rich in vitamins (especially C and K), minerals and dietary fibre, which keeps your digestive system running smoothly.
This recipe was printed in the October 2011 edition of Triathlete's World magazine. Many thanks to tenderstem.co.uk tsp cumin seeds.
