METHODMelt half the butter in a large saucepan over a medium–high heat. Add the onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1–2 minutes, then add the split peas and 850ml water.
Reduce the heat to a simmer and cook the split peas for 30 minutes until tender. You may have to add a little more water, depending on how large your pan is.
Add the potatoes and cook until warmed through.
Finish by stirring through the spinach and the remaining butter.
To serve, sprinkle with the herbs.
Enjoy!
Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey
Serves: 4
Preparation: mins
Cooking: mins
80g butter
1 onion, diced
5cm piece fresh ginger, chopped
3 garlic cloves, chopped
2 teaspoons black mustard seeds
1½ teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons garam masala
250g yellow split peas, soaked overnight in cold water and drained
400g cooked Jersey Royal potatoes
240g baby spinach
Sea salt and freshly ground black pepper
TO SERVE
Handful of coriander, roughly chopped
Handful of mint, leaves picked and roughly chopped