Vegetarian Yellow Split Pea Curry

High in fiber and vegetable protein, this yellow split pea curry is delicious, budget friendly and freezes really well. Get ready to make a big batch and freeze up leftovers for when you need them.

Hello! How was your weekend? Did you get up to anything active? Whatever you did, I hope you had a good time. The weather here was pretty sunny although there were strong gusts of winds. I am proud to report that my long run on Sunday went much better than last week’s run. I think it helped that I brought some water with me to sip on every 15 minutes throughout the 165 minutes that I was out pounding the pavement. Well I say pounding but it was more like plodding.

Anyway, for today’s Meatless Monday series I have a fantastic curry recipe!

This yellow split pea curry is delicious, budget friendly and freezes really well. Get ready to make a big batch and freeze up leftovers for when you need them.

Another good thing about this curry is that it is great for adding in loads of vegetables. I used spinach and cherry tomatoes here, but there are really no limits. Additionally, yellow split peas are also high in fiber and vegetable protein.  

How good is that? Now, go ahead and have fun with this curry.

Recipe for Vegetarian Yellow Split Pea Curry

Prep Time: 10 minutes / Cooking Time: 45 minutes / Makes approximately 8 servings

Ingredients

300gm Yellow Split Peas (rinsed)

1 Onion (blended)

4 cloves of Garlic (blended)

1 thumb sized piece of Ginger (blended)

½ tsp Coriander Seeds

½ tsp Cumin Seeds

4-5 Cloves

1 tsp Turmeric powder

3 tsp Garam Masala

3 tsp Curry Powder (mild)

1 stalk of curry leaves (leaves only)

1 litre of Water

400ml (1 tin) Coconut Milk

1 bag of Baby Spinach

10 Cherry Tomatoes (halved)

1 Tbsp Salt (or to taste)

1 Tbsp Vegetable Oil

Handful of fresh Coriander (chopped)

Method

1. Place the onion, garlic and ginger into a blender and blend until fine.

2. In a deep pot, heat the vegetable oil over medium-high heat. Once hot, add in the blended onion, garlic and ginger and stir fry for a few minutes. Add in the coriander seeds, cumin seeds, cloves, turmeric powder, garam masala, curry powder and curry leaves. Fry for 1-2 minutes.

3. Now, add in the yellow split peas and pour in the water. Cover the pot and leave to boil on medium-low heat for 30 minutes, stirring occasionally. After 30 minutes, add in the spinach, cherry tomatoes and coconut milk. Season with salt to taste. Simmer for another 10 minutes. Before removing from heat, add the chopped coriander and stir through.

Looking for more vegetarian curry recipes? Here you go:

Vegetarian Curry

Vegetarian Chickpea Curry

See more of my vegetarian recipes