Recipe Contributed By Wholefully

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Split Pea Curry

Prep Time 10 minutes
Cook Time 40 minutes


  • 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


  • 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.
  • 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).
  • 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).
  • 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.
  • Taste and adjust seasoning—some curry pastes are very salt-heavy, so you might not need to add any seasoning at all.
  • Serve over hot rice and with a side of warm naan bread.