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Creamy Yellow Split Pea Curry

Creamy Yellow Split Pea Curry

Mains

Course

Pulse Type

Split Yellow Peas

Specialty Diet

Dairy-free

Occasion

Meal Prep

Cook Time

55 minutes

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Ingredients

Servings:

2 tbsp extra-virgin olive oil
1 red onion chopped
3 garlic cloves minced
1 (2-inch) piece fresh ginger peeled and minced or grated
2-3 Medjool dates pitted and chopped
1 1/2 tbsp curry powder
1 tsp sea salt
1/2 tsp ground black pepper
1 1/2 cups dry yellow split peas soaked and drained
2 cups low-sodium vegetable broth
2 cups canned coconut milk or unsweetened plant-based milk for a lower-fat option
1 tsp maple syrup
1 (5 oz) bag baby spinach
Juice of 1 lime
Microgreens for garnish (optional)
Cooked rice, naan, avocado, or roasted vegetables for serving

Instructions

Soak the yellow split peas in cold water overnight, or cover with boiling water and soak for 3–4 hours. Drain and set aside before cooking.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, until softened and translucent.
Add the garlic, ginger, and chopped dates. Cook for 2 minutes, stirring frequently, until fragrant.
Stir in the curry powder, salt, and black pepper. Cook for 1–2 minutes, stirring constantly, to toast the spices and deepen their flavor.
Add the soaked split peas, vegetable broth, coconut milk, and maple syrup. Stir well to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer gently for 30–35 minutes, stirring occasionally, until the split peas are tender and the curry is thick and creamy.
Remove from the heat and stir in the spinach until wilted. Add the lime juice and stir to combine.
Serve warm with rice, naan, avocado, roasted vegetables, or your favorite toppings. Garnish with microgreens, if desired.