Keralan-style vegetable curry | Diabetes UK

Ingredients

• 75g split peas (dried)
• 500ml boiling water
• 2 tsp rapeseed oil
• 2 onions, chopped (220g)
• 2 cloves garlic, crushed
• half butternut squash, peeled, deseeded and cubed (400g)
• 1 tbsp curry paste
• 1 x 400g can chopped tomatoes
• 200ml boiling water
• 1 aubergine, diced (250g)
• 1 pack okra, stalks trimmed (175g)
• 1 bag (200g) fresh spinach
• 25g fresh coriander, chopped
• 2 tbsp 0% yogurt
• 80g pomegranate seeds
• 80g cucumber, diced
• 2 spring onions, chopped
• 1 small red chilli, chopped