Super easy with a quick clean up. I doubled the recipe but used 500g split peas, and made a few changes to suit what I had in the cupboard:
- Replaced the carrots with winter squash
- Replaced each Tbsp curry paste with 1tsp curry powder
- used 1 carton of tomato passata and made up the difference with stock
- Only used 1 can of coconut milk, replaced the rest with stock.
- Added 400ml water to make up for the extra peas.
Smells and tastes delicious, super creamy!
