2 tablespoons of coconut oil
1 onion, chopped
2 cloves of garlic, chopped
1 teaspoon of curry powder
1 litre of vegetable stock
1 1⁄2 cups of organic green split peas, rinsed well
1⁄2 400g can of organic coconut milk (or more if you prefer)
Himalayan or sea salt and pepper
Coriander, for garnish
For the Curry-Spiced Ghee Oil:
1 tablespoon of coconut oil
2 teaspoons of curry powder
1 tablespoon of Bestow Beauty Oil (optional)
Combine the coconut oil, onion, garlic, and curry powder in a large saucepan over a medium heat. Stir regularly until the onion and garlic soften (about 5 minutes). Add the vegetable stock and split peas and simmer, covered, until the peas are tender (about 45 minutes).
In the meantime, heat the tablespoon of coconut oil in a small saucepan over medium heat. When hot, stir in the curry powder and sauté for 1 minute. Remove from heat and set aside.
Once cool you can add your Bestow Beauty Oil.
When the split peas are finished cooking, remove the saucepan from the heat, stir in the coconut milk and salt and puree in a blender. Add more salt to taste.
Serve drizzled with the remaining curried coconut oil, sprinkle with coriander leaves and freshly ground black pepper.
Serves 4 to 6
