Split pea and capsicum curry

This delicious split pea and capsicum curry is packed full of flavour, and is sure to be a family favourite.

  • 20 mins preparation
  • 8 hrs 10 mins cooking
  • Serves 4
  • Print


Split pea and capsicum curry
  • 1 medium brown onion (150g), sliced thinly
  • 500 gram 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 tablespoon tomato paste
  • 410 gram canned crushed tomatoes
  • 2 cup (500ml) vegetable stock
  • 2 cup (500ml) water
  • 1 bunch spinach (500g), chopped coarsley
  • 3/4 cup (200g) greek-style yoghurt
  • 1/2 cup loosely packed fresh coriander (cilantro) leaves


Split pea and capsicum curry
  • 1
    Place onion, potato, carrot, capsicums, curry paste, split peas, curry leaves, tomato paste, tomatoes, stock and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.
  • 2
    Stir in sugar snap peas. Cook, uncovered, on low, for 10 minutes or until peas are tender. Stir in spinach.
  • 3
    Serve curry topped with yoghurt and sprinkled with coriander.


Not suitable to freeze. For a richer, more indulgent experience, serve curry topped with yoghurt and sprinkled with fresh coriander.

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