Ingredients
Serves 4
Method
- Soak the split peas in water overnight, or for at least 4 hours. After soaking, drain and rinse, then set aside.
- Remove the tough outer leaves of the lemongrass stalk, then remove the root and green top part. Place the lemongrass in a blender along with the garlic, ginger, chilli, and coriander. Add a dash of water and blend to a smooth paste.
- Heat a little olive oil in a large saucepan over medium heat. Fry the onion with a pinch of salt until softened. Add the curry paste to the pan, cooking for a further 2 minutes or until fragrant.
- Add the soaked split peas and vegetable stock. Bring to a simmer and then cook for 15–20 minutes or until the split peas are cooked through.
- Stir through the coconut cream, bok choy, and tofu, then continue to cook until the bok choy is wilted and everything is heated through. Remove from the heat and add the juice of half a lime and season with salt and pepper.
- Garnish with the reserved coriander leaves and the remaining lime cut into wedges, then serve with jasmine rice.
