Once upon a time several years ago, I ended up with a massive stockpile of yellow split peas. At the time, I attended a weekly gathering and the first batch of yellow split pea soup with roasted peppers that I took to share disappeared quickly, so I kept making it every week until the split peas were finally all gone.
Spotting them in the “bulk” section at the co-op recently, I brought some home out of nostalgia. This time, though, I had a hankerin’ for something curry-ish, and they turned into an awesome Indian spiced coconut curry with potatoes and fire roasted tomatoes. Although I often order curry with potatoes, inexplicably this was the first time I’ve ever put them in my homemade curry. They are part of why this type of curry is so comforting.
Although something of a an “also ran” legume, split peas are bursting with good-for-you, and cook quickly. In addition to all the fiber, potassium, and Vitamin K, split peas – like all beans and legumes – help regulate blood sugar and improve triglyceride numbers. Doesn’t it seem like you want some in your pantry?
With snow making its first appearances these days, this hearty curry with garlic, onion, ginger, and turmeric will warm you right down to your toes, while helping to keep colds and the flu at bay.
Having recently decided that I like it best, I cooked my split peas in the crock pot. I also made more than I needed for the recipe, then just froze the extra. I used my beloved "fire roasted diced tomatoes" from Muir glen, but any will do. I often have ginger paste at the ready from "The Ginger People," although I am capable of grating it myself too - no really!
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1-2 Tbsp. cumin
- 1 Tbsp. coriander
- About 2 cups broth
- 1 cup coconut milk
- About 1 Tbsp. grated ginger
- 1 medium potato, 1/2 inch chop
- 1-2 tsp. turmeric
- 1 cup yellow split peas, cooked
- About 1 cup diced tomatoes
- 3 scallions, chopped
- Cilantro, chopped
- Cooked rice
Instructions
- Heat a soup pot over medium-high. Add just enough oil to coat the bottom of the pan, then add the onion and let brown. Add the garlic, cumin and coriander, and cook 30 seconds.
- Add the broth, coconut milk, and ginger, and stir up any brown bits from the bottom of the pan.
- Add potatoes and turmeric, season with salt or Tamari, and bring to a boil.
- Reduce heat and let simmer until potatoes are just about tender, about 5 minutes.
- Add split peas and tomatoes, then let cook another 5 minutes.
- Taste and adjust seasoning. When yummy, serve with rice, garnished with scallions and cilantro.
Made it tonight, 1-2-3. Delish. Might even use it for a big gathering coming up in a couple of weeks. Thank you!
Fantastic, and thank you!