AT A GLANCE
If you don't have any vegetable stock on hand, you can make this soup with water instead - just be sure to season it generously at the end of cooking.
|01||Heat oil in a large saucepan over medium-high heat, add onion, chillies and garlic and fry, stirring occasionally, until translucent (4-5 minutes). Stir in ginger and mustard seeds, fry until seeds pop (30 seconds), then stir in tomato and curry powder. Add stock, split peas, coconut and 500ml water, cover, bring to the boil, reduce heat to medium and simmer uncovered and without seasoning until split peas break down and soup thickens (5-10 minutes). Partially blend with a hand-held blender, season to taste with salt, pepper and lime juice and serve with yoghurt, coriander, fried shallots, and lime wedges.|