Green Pea Curry With Brown Rice Crêpes | FOOD MATTERS®

Ingredients

• 330 g (111⁄2 oz/11⁄2 cups) green split peas, soaked overnight in filtered water then rinsed well
• 1 1/2 litres (52 fl oz/6 cups) filtered water
• 2 tbsp ghee
• 2 onions, diced
• 1⁄2 tbsp ginger, grated
• 3 garlic cloves, chopped
• 2 green chillies, seeded and chopped
• 1⁄2 tsp turmeric, ground
• 1 tbsp cilantro, ground
• 2 1/2 tsp fennel seeds
• 1 tomato, diced
• 1 tsp garam masala
• 6 curry leaves, plus extra to serve
• 310 ml (103⁄4 oz/11⁄4 cups) additive-free rice milk (kapha) or coconut milk (vata)
• Celtic sea salt, to taste