Split Pea Curry Recipe for High-Protein Vegan Meals

This Easy Split Pea Curry is a quick and nutritious dish perfect for busy weeknights, taking just under an hour to prepare. By sautéing onion and spices before adding the split peas, you’ll infuse the dish with depth and richness. The recipe’s simplicity makes it an ideal option when time is short, yet you still want a wholesome meal that provides both flavor and comfort.

What Makes This Easy Split Pea Curry Reliable

One key decision is to sauté the spices with the onion, which allows their essential oils to bloom, enhancing the overall taste. The use of ground turmeric adds not only a vibrant yellow hue but also a subtle warm flavor that defines the dish. When finished, you’ll have a curry that is thick and creamy, making each spoonful satisfying and delightful.

What You Need

• 3 1/2 cups water, divided
• 1 medium onion, chopped
• 2 teaspoons ground ginger
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne (adjust to heat preference)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon ground cinnamon (optional)
• 1 1/4 cups dried yellow split peas, rinsed and drained
• 1/4 cup canned tomato puree
• Suggested toppings: minced onion, fresh herbs, toasted sesame seeds, sliced almonds, plain yogurt, diced cucumber, chutneys, or pickles.

With these ingredients, you can create a dish that is both nourishing and fulfilling.

How To Make It

1. In a medium, heavy saucepan, combine 1/2 cup of the water with the onion. Bring to a boil over medium-high heat and cook for 4 to 5 minutes until softened.
2. Add the ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, cinnamon (if using), split peas, and tomato puree. Cook and stir for 2 minutes longer to toast the spices.
3. Stir in the remaining 3 cups of water, then bring the mixture to a boil.
4. Reduce the heat to low and cook, partially covered, for 45 to 50 minutes until the peas are tender. If you prefer the peas even more tender, cook for 5 minutes longer.
5. Add more water as needed to reach your desired consistency. Season with additional salt to taste.
6. Serve warm, garnished with your choice of suggested accompaniments.

This dish comes together beautifully, allowing flavors to meld and deepen while the split peas cook to a tender texture.

Quick Substitutions

• Split peas → Lentils: Will cook faster but may change the texture slightly.
• Onion → Shallots: Will impart a milder flavor with subtle sweetness.
• Ground ginger → Fresh ginger: Use half the amount for a brighter, more pungent flavor.
• Tomato puree → Crushed tomatoes: This will add a chunkier texture and a more robust taste.

Feel free to explore these substitutions to suit your palate or what you have on hand.

Tips Before You Start

Remember to rinse your split peas thoroughly before use; this helps remove any impurities that can impact the flavor. Sautéing the onion until it’s translucent will ensure a milder, sweeter base for your curry. If you find that your peas are too thick as they cook, don’t hesitate to add extra water to achieve your desired consistency. When I first made this recipe, I learned the importance of toasting the spices properly, as it dramatically elevated the taste. Finally, consider using fresh herbs or toppings to add brightness and enhance the dish’s appeal.

Common Mistakes to Avoid

• Not rinsing split peas: This can leave grit in the final dish. Always rinse them under cold water until it runs clear.
• Skipping the spice toasting: Not taking this step means missing out on layered flavors. Always toast your spices with the onions.
• Covering the pot too tightly: If the pot is sealed completely, moisture can’t escape, resulting in a watery consistency. Leave it partially covered to allow for evaporation.

Avoiding these pitfalls will ensure your curry turns out as intended.

Nutrition At A Glance

• Serving size: 1 cup
• Calories: 220
• Protein: 12g
• Carbohydrates: 40g
• Fat: 1g
• Fiber: 15g

This dish is not only delicious but also a great source of plant-based protein and fiber.

Serving Ideas

• Minced onion: Adds a fresh crunch and flavor contrast.
• Toasted sesame seeds: Provide a nutty flavor and interesting texture.
• Fresh herbs: Like cilantro or parsley, brighten the dish with vibrant freshness.
• Diced cucumber: Offers a refreshing, cool complement to the spiced curry.
• Plain yogurt: Adds creaminess and balance to the heat from spices.

These accompaniments enhance both the presentation and flavor of the dish.

Storage and Reheating

• Fridge time: Up to 3 days.
• Freezer: This curry can be frozen for up to 3 months.
• Reheating: Warm on the stove over low heat, adding a splash of water as needed to reach the desired consistency. It may thicken significantly after cooling.

Leftovers deepen in flavor, often tasting even better the next day.

Leftover Ideas

For leftovers, consider using them as a filling for stuffed bell peppers or layering in a grain bowl with rice or quinoa. You can also thin it out with extra vegetable broth to make a soup or serve it over baked potatoes for a unique twist. These options help repurpose the dish creatively while ensuring nothing goes to waste.

Conclusion

Now you understand the essential steps and nuances for making a satisfying Easy Split Pea Curry. Next time, you might enjoy experimenting with different toppings, such as diced cucumbers or fresh herbs, which can transform each serving. This recipe offers a practical solution for a nutritious, homemade meal that comes together quickly on a busy weeknight.

For a detailed approach to making a high-protein version, check out this high-protein split pea curry recipe.

Easy Split Pea Curry

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• Author: betty-m
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A quick and nutritious dish perfect for busy weeknights, rich in flavor with a creamy texture.

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Ingredients

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• 3 1/2 cups water, divided
• 1 medium onion, chopped
• 2 teaspoons ground ginger
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne (adjust to heat preference)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon ground cinnamon (optional)
• 1 1/4 cups dried yellow split peas, rinsed and drained
• 1/4 cup canned tomato puree
• Suggested toppings: minced onion, fresh herbs, toasted sesame seeds, sliced almonds, plain yogurt, diced cucumber, chutneys, or pickles.

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Instructions

1. In a medium, heavy saucepan, combine 1/2 cup of the water with the onion. Bring to a boil over medium-high heat and cook for 4 to 5 minutes until softened.
2. Add the ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, cinnamon (if using), split peas, and tomato puree. Cook and stir for 2 minutes longer to toast the spices.
3. Stir in the remaining 3 cups of water, then bring the mixture to a boil.
4. Reduce the heat to low and cook, partially covered, for 45 to 50 minutes until the peas are tender.
5. Add more water as needed to reach your desired consistency. Season with additional salt to taste.
6. Serve warm, garnished with your choice of suggested accompaniments.

Notes

Rinse split peas before use and sauté onion until translucent for a sweeter base. Use fresh herbs for added brightness.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 2g
• Sodium: 350mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 15g
• Protein: 12g
• Cholesterol: 0mg