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



  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.