With its velvety coconut sauce, this New Potato & Pea Curry with Yellow Split Peas makes a comforting spring recipe.
With its velvety coconut sauce, this New Potato & Pea Curry with Yellow Split Peas makes a comforting spring recipe. The flavours will develop over time, so you can devour the leftovers for lunch or dinner the next day.
It is mild enough that the kids can enjoy it too. I usually serve it with naan bread to “sponge off” the fragrant sauce ?.
Make sure you cut the potatoes evenly so they all cook at the same time. I used frozen peas but you can easily substitute them with fresh peas. Make sure you stir from time to time so that the vegetables do not stick at the bottom of the pan.
The yellow split peas are a very good source of protein and iron. They are generally used to prepare dhal. Here they add heartiness to this dish so that you will not miss the meat.
New Potato & Pea Curry with Yellow Split Peas [vegan]
- large saucepan
- 500 g new potatoes – cut to even size around 2cm squares [0.8 inches]
- 300 g frozen peas
- 200 g dry yellow split lentils
- 1 onion finely chopped
- 4 garlic cloves – crushed
- 2 Tbsp garam masala or mild curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 Tbsp freshly grated ginger
- 1/4 to 1/2 tsp chili powder
- 400 g can chopped tomatoes
- 1 Tbsp tomato paste
- 500 ml vegetable stock
- 400 ml can coconut milk
- olive oil
- juice of 1 1/2 lemon
- small bunch of coriander
- Heat some olive oil in a large saucepan. Add finely chopped onion, crushed garlic, curry powder, ground cumin, turmeric, chili powder and grated ginger.
- Cook for 3-5 mins until onion is soft.
- Mix in tomato paste.
- Add new potatoes, chopped tomatoes, stock and yellow split lentils. Mix well. Bring to boil.
- Lower the heat. Add coconut milk then cook covered for around 30 mins until potatoes are just done. Stir from time to time so that the vegetables do not stick at the bottom of the pan.
- Add peas then cook for another 10 mins until potatoes are done.
- Season with lemon juice.
- Serve with freshly chopped coriander on top.