1.Cook split peas in medium saucepan of boiling water, uncovered, until just tender; drain.
2.Meanwhile, heat oil in medium frying pan; cook onion, tomato and curry powder, stirring, until onion softens. Add split peas, bolognese and raisins; bring to a boil.
3.Meanwhile, preheat grill.
4.Halve bread quarters crossways; toast cut sides under grill.
5.Serve curried beef with toast; top with yogurt. Sprinkle with fresh coriander, if desired.