Print

Split Pea Curry

Course Entrees
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving, 300 calories or less, 500 calories or less, 7g+ protein
Category Meal Prep Recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 small onion diced; about 1 cup
  • 1/4 cup curry paste red
  • 3 cups vegetable broth
  • 2/3 cup split peas
  • 1 14 oz can tomatoes diced; fire roasted for best flavor
  • 1 14 oz can coconut milk light
  • salt and pepper to taste
  • rice cooked, for serving
  • naan warm, for serving

Instructions

  1. In a large skillet with high sides, heat the olive oil over medium-high heat. Add in the onions and cook until just translucent and fragrant, about 3 minutes.
  2. Add in the curry paste and stir. Continuing stirring for 1-2 minutes, or until the curry paste becomes fragrant (this helps to reactivate the spices in the curry paste).
  3. Add in the vegetable broth and split peas. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the split peas have become tender (but not mushy).
  4. Add in the diced tomatoes and coconut milk. Continue to simmer for an additional 20 minutes, or until the mixture is very thick and the split peas are very tender.
  5. Taste and adjust seasoning—some curry pastes are very salt-heavy, so you might not need to add any seasoning at all.
  6. Serve over hot rice and with a side of warm naan bread.