Step 1

Cook split peas in a large saucepan of boiling water for 20 minutes or until just soft. Add potato. Return to the boil. Boil for 8 minutes or until potato is just tender. Drain.

Step 2

Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook, stirring, for 3 to 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add split pea mixture, tomato and 1/2 cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 minutes or until potato is tender.

Step 3

Add frozen peas, cream and yoghurt. Stir to combine. Simmer for 5 to 7 minutes or until peas are tender. Stir in spinach and coriander until just wilted. Serve.