Let the slow cooker do the work for you
Serves 4
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A family favourite is stewing with this split pea and capsicum curry! With onions, potatoes, carrots, tomatoes and capsicums left simmering in the slow cooker for up to eight hours, the fragrance of this vegetarian curry will be unmatched once finished and served with yoghurt and coriander.


  • 1 medium brown onion (150 g), sliced thinly
  • 500 g baby new potatoes, halved
  • 1 large carrot (180 g), halved, sliced thickly
  • 1 medium red capsicum (bell pepper) (350g), chopped coarsely
  • 1 medium yellow capsicum (bell pepper) (350g), chopped coarsley
  • ⅓ cup (100 g) milk Indian curry paste
  • ⅓ cup (85 g) yellow split peas
  • ⅓ cup (85 g) green split peas
  • 8 fresh curry leaves
  • 2 tbsps tomato paste
  • 410 g canned crushed tomatoes
  • 2 cups (500 ml) vegetable stock
  • 2 cups (500 ml) water
  • 1 bunch spinach (500 g), chopped coarsley
  • ¾ cup (200 g) Greek-style yoghurt
  • ½ cup loosely packed fresh coriander (cilantro) leaves

Place onion, potato, carrot, capsicums, curry paste, split peas, curry leaves, tomato paste, tomatoes, stock and the water in a 4.5 litre (18 cups) slow cooker. Cook, covered, on low, about 8 hrs. Season to taste.


Stir in sugar snap peas. Cook, uncovered, on low, for 10 mins or until peas are tender. Stir in spinach.


Serve curry topped with yoghurt and sprinkled with coriander.

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