Calorie count: 410
On a cold winter’s day, this will fill you up and warm your bones – a luscious alternative to the
Indian curries we all know and love. The pomegranate molasses lends further depth (it’s easily
sourced in supermarkets).
2 tsps olive oil
1 large onion, diced
2 cloves, crushed
1 cinnamon stick, broken
1 tsp ground cumin
½ tsp fenugreek
pinch of saffron strands
100 g yellow dried split peas
1 vegetable stock cube
1 litre vegetable stock
100 g brown basmati rice
large handful of spinach, washed
and chopped
2 spring onions, sliced
1 Tbs lemon juice
1 Tbs pomegranate molasses
salt and pepper
handful of coriander, chopped
handful of mint leaves, picked
and chopped
pomegranate seeds
- Heat oil in a large saucepan and sauté onion until softened.
- Add garlic and spices and cook for a further few minutes, then add split peas, stock cube and stock, and simmer for 45 minutes or until just cooked, stirring occasionally to check the stew is loose and not sticking (add further stock if so).
- Add rice and cook for a further 20-25 minutes, again watching consistency.
- Stir in spinach leaves, spring onions, lemon juice, pomegranate molasses, salt and pepper.
- To serve, scatter with coriander, mint and pomegranate seeds and a final twist of cracked black pepper.