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Ingredients

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Method


Creamy split pea and tofu curry in a sweet and sour sauce and yoghurt combo, sprinkled with fresh coriander.

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Preparation

  1. Method

    1. Cook the split peas as per package instructions and set aside.
    2. Pat tofu dry and bake in a pre-heated oven at 180 °C for 20 min to firm up. Cut into bite-size cubes and set aside.
    3. Heat coconut oil in a pan over medium heat. Add the cumin seeds and fenugreek seeds to the pan and cook for 2 min until fragrant. Add the onion, ginger and garlic with a dash of water. Cook until the water has reduced and ingredients have softened (a further 2 min).
    4. Next, add Robertsons Rajah Medium, garam masala, turmeric powder, Robertsons Cayenne Pepper, Knorr Aromat Original and Knorr Professional Tomato Pronto. Combine and simmer for 5 min. Stir in the Knorr Professional Sweet & Sour Sauce, water and yoghurt.
    5. Add the prepared tofu, split peas and frozen peas to the pan, combine well and allow to simmer for 5 min.
    6. Lastly, fold in fresh baby spinach to wilt slightly.
    7. Sprinkle with fresh coriander and serve with your choice of naan bread, basmati rice, or simply on its own.
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