Split pea and capsicum curry | Women's Weekly Food

Ingredients

• 1 medium brown onion (150g), sliced thinly
• 500 grams baby new potatoes, halved
• 1 large carrot (180g), halved, sliced thickly
• 1 medium red capsicum (bell pepper) (350g), chopped coarsely
• 1 medium yellow capsicum (bell pepper) (350g), chopped coarsley
• 1/3 cup (100g) milk indian curry paste
• 1/3 cup (85g) yellow split peas
• 1/3 cup (85g) green split peas
• 8 fresh curry leaves
• 2 tablespoons tomato paste
• 410 grams canned crushed tomatoes
• 2 cups (500ml) vegetable stock
• 2 cups (500ml) water
• 1 bunch spinach (500g), chopped coarsley
• 3/4 cup (200g) greek-style yoghurt
• 1/2 cup loosely packed fresh coriander (cilantro) leaves