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.