Potato and Pea Curry

Preparation: 10 minutes

Cooking: 55 minutes

Serves 4

¾ cup split peas

3 cups water

1 tblspn oil

1 large onion, chopped

2 cloves garlic, crushed

2 tspn curry powder

3 Ruby Lou potatoes, peeled and cubed

1 small cauliflower, cut into florets

100 g sugar snap peas, topped and tailed

Wash split peas. Cook in water until tender, about 30 minutes. Do not drain. Heat oil in a wok. Cook onion, garlic and curry for 1 minute. Add potatoes, cauliflower and split peas with their cooking water. Cook over low heat until vegetables are almost tender. Add sugar snap peas. Cook 10 minutes more. Serve immediately with rice or noodles.