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Split Pea Curry

Split Pea Curry

Entrees

Course

Difficulty

Easy

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp olive oil
1 small onion diced; about 1 cup
1/4 cup curry paste red
3 cups vegetable broth
2/3 cup split peas
1 14 oz can tomatoes diced; fire roasted for best flavor
1 14 oz can coconut milk light
salt and pepper to taste
rice cooked, for serving
naan warm, for serving

Instructions

In a large skillet with high sides, heat the olive oil over medium-high heat. Add in the onions and cook until just translucent and fragrant, about 3 minutes.
Add in the curry paste and stir. Continuing stirring for 1-2 minutes, or until the curry paste becomes fragrant (this helps to reactivate the spices in the curry paste).
Add in the vegetable broth and split peas. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the split peas have become tender (but not mushy).
Add in the diced tomatoes and coconut milk. Continue to simmer for an additional 20 minutes, or until the mixture is very thick and the split peas are very tender.
Taste and adjust seasoning—some curry pastes are very salt-heavy, so you might not need to add any seasoning at all.
Serve over hot rice and with a side of warm naan bread.