With its velvety coconut sauce, this New Potato & Pea Curry with Yellow Split Peas makes a comforting spring recipe.
![New Potato & Pea Curry with Yellow Split Peas [vegan] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2017/05/New-Potato-Pea-Curry-with-Yellow-Split-Peas-vegan-by-The-Flexitarian-v83.png?resize=768%2C1152)
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 [vegan] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2017/05/New-Potato-Pea-Curry-vegan-by-The-Flexitarian-v8.jpg?fit=167%2C250&ssl=1)
New Potato & Pea Curry with Yellow Split Peas [vegan]
Equipment
- large saucepan
Ingredients
- 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
Instructions
- 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.
Nutrition
This sounds absolutely delicious, I love making my own curry with spices rather than buying them all pre-done. And I had a go at making my own naan bread last week and they weren’t half bad, they’d be perfect with this dish!
Thanks Vicky! I have not ventured into making naan bread (yet!). It does sound perfect x
Hi Annabelle! I stumbled across this recipe last week, but it wasn’t my turn to cook. So….it looked so good that I pinned it and I just made it tonight. It was really great! Neither my roommate or I are a fan of a lot of vegetarian recipes, but I had her going back for seconds. Thanks so much!
Thank you so much for your feedback. So nice to hear! Glad you enjoyed it!
I made your New Potato & Pea Curry with Yellow Split Peas yesterday – forogot to buy the peas so used some frozen edamame beans instead – it was delicious! Thanks for sharing the recipe 🙂
Thanks for your feedback. Glad you enjoyed it. Need to try it too with edamame 🙂 Annabelle x
Hey this looks delicious – do you know if it would freeze well?
Thanks Emma. I have not tried freezing it but I do not see a reason why you could not. Annabelle x
Would I be able to substitute green split peas or red lentils for the yellow split peas? I am trying to cook from my pantry and those are what I have on hand but I also don’t want to ruin the recipe. lol
Thoughts?
Green split peas should work. Red lentils would cook too quickly and give the sauce a much thicker consistency. Hope this helps! Annabelle x