- Lunch
- Main Meal
- Dinner
Yellow split pea curry
- 10 mins
- 30 mins
- Serves 4
- Gluten Free
- Super Easy
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Soy Free
- Stew
This vibrant curry is both delicious and nutritious.
Ingredients
- 1 cup brown rice
- 1 ½ cups split yellow peas
- 4 cups water (or home-made vegetable stock)
- 2 medium sweet potatoes, grated
- 1 red onion, finely chopped
- 2 tsp cumin
- 1 tsp paprika
- 2 tsp turmeric
- ½ tsp mixed spice
- ½ tsp black pepper
- 3 tbsp nutritional yeast
- ½ tsp garam masala
- Optional: small handful fresh coriander
Directions
- Rinse brown rice with cold water and place in a saucepan on the stove. Add 2 cups of water and bring to the boil. Reduce heat and simmer covered for 25 minutes. Continue with the remaining steps of the recipe. After 25 minutes, remove the saucepan from heat and stand covered for 5 minutes.
- Wash the split yellow peas and put them in a large pan with 4 cups of water (or home-made vegetable stock). Bring to a boil, remove any froth that rises, continue to boil for 5 minutes then lower to a simmer.
- Add the finely chopped onion, grated sweet potato and spices.
- Simmer for 25-35 minutes until the potato and split peas are soft. Add more water gradually if the mixture starts to dry out.
- Serve curry with brown rice and optional sides such as wholemeal roti, other vegetable curries, a squeeze of lemon, and fresh coriander.
Chef's Tips
- You can omit the nutritional yeast.
- Use your choice of pre-cooked legumes such as chickpeas, brown lentils or kidney beans in place of the yellow split peas
- Add a few handfuls of spinach at the end for extra greens.
- Chop one and grate the other sweet potato for more texture.
- I invariably add some frozen spinach (or kale) towards the end of cooking - it's a quick, easy way to make this wonderfully healthy recipe even more nutritious.
- The soft textures and delicate flavours make this easy dish an enticing and accessible plant-based meal option for all ages.
Dr Hayley Tait
