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New Potato & Pea Curry [vegan] by The Flexitarian

New Potato & Pea Curry with Yellow Split Peas

With its creamy coconut sauce, this new potato & pea curry with yellow split peas makes a comforting spring recipe.
5 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Curries
Cuisine Indian
Servings 6 servings
Calories 410 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 2 Tbsp vegetable oil
  • 1 onion finely chopped
  • 1 Tbsp freshly grated ginger
  • 4 garlic cloves - crushed
  • 2 Tbsp garam masala or mild curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 to 1/2 tsp chilli powder
  • 1 Tbsp tomato paste
  • 500 g new potatoes - cut to even size around 2cm squares [0.8 inches]
  • 400 g can chopped tomatoes
  • 500 ml vegetable stock
  • 200 g dry yellow split peas see note 1
  • 400 ml can coconut milk
  • 300 g frozen peas
  • juice of 1 1/2 lemon
  • small bunch of coriander

Instructions
 

  • Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, ginger, garlic, curry powder, cumin, turmeric, and chilli powder.
    2 Tbsp vegetable oil, 1 onion finely chopped, 1 Tbsp freshly grated ginger, 4 garlic cloves - crushed, 2 Tbsp garam masala or mild curry powder, 1 tsp ground cumin, 1 tsp turmeric, 1/4 to 1/2 tsp chilli powder
  • Cook for 3-5 mins until onion is soft.
  • Mix in tomato paste.
    1 Tbsp tomato paste
  • Add new potatoes, tomatoes, stock, and yellow split peas. Mix well. Bring to a boil.
    500 g new potatoes - cut to even size around 2cm squares [0.8 inches], 400 g can chopped tomatoes , 500 ml vegetable stock , 200 g dry yellow split peas
  • 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.
    400 ml can coconut milk
  • Add peas then cook for another 10 mins until potatoes are done.
    300 g frozen peas
  • Season with lemon juice.
    juice of 1 1/2 lemon
  • Serve with freshly chopped coriander on top.
    small bunch of coriander

Notes

Note 1: the yellow split peas should take around 40 mins to cook (check the  packaging for recommended cooking time)

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 53gProtein: 16gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 471mgPotassium: 1178mgFiber: 18gSugar: 10gVitamin A: 723IUVitamin C: 49mgCalcium: 86mgIron: 6mg

Find this recipe online:

New Potato & Pea Curry with Yellow Split Peas

https://theflexitarian.co.uk/recipe-items/new-potato-and-pea-curry-yellow-split-peas-vegan/