Beautiful Split Pea Vegetable Curry

By Jordan Miller;

The combination of yellow split peas and freshly cooked vegetables yields a deliciously hearty, protein rich meal for any occasion. Kyla and I highly recommend this nutritious meal during the cold winter months or if you're not feeling all that well. On the other hand, if you simply wish to make this dish becasue of its appeal, then go right ahead - the flavors are sure to captivate your taste-buds! Not only is this meal nutritious, it provides you with left over options for lunch or dinner and it is quite light on the wallet. The most important thing is to have fun. We hope you enjoy it!

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Split Pea Vegetable Curry 


1 large russet or Yukon Gold potato, peeled, cut into 1/2-inch cubes
1/2 cup yellow split peas
1 cup cauliflower florets, (1-inch pieces)
1 cup green bean pieces, frozen or fresh (1-inch pieces)
1 small (8 ounces) eggplant, cut into 1/2-inch cubes
1 medium carrot, cut into 1/4-inch-thick slices
1 3/4 teaspoons  Celtic sea salt (or Himalayan)
1/2 teaspoon ground turmeric
1 tablespoon olive oil (or grape seed)
1 teaspoon cumin seeds
4 large cloves garlic, cut into thin slivers
1-3 fresh green chiles, stemmed and thinly sliced crosswise (do not seed)
1/4 cup finely chopped fresh cilantro
4 long thin slices fresh ginger, thinly sliced
Juice from 1 medium lime
1 teaspoon ghee, or organic butter (optional)


1. Place potatoes in a small bowl and cover with cold water. Place split peas in a large saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingers. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear; drain. Add 4 cups water to the split peas and bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Drain the potatoes and add to the peas. Return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.

2. Stir in cauliflower, green beans, eggplant, carrot, sea salt and turmeric. Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the peas are soft but firm-looking, 7 to 10 minutes more.

3. Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. Remove from the heat.

4. Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the “washings” back into the saucepan.

5. Stir in cilantro and ginger into the stew. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.

Makes 6 servings (1 cup each).

Nutritional Information:

Per serving: 161 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 30 g carbohydrates; 6 g protein; 6 g fiber; 700 mg sodium; 663 mg potassium.

Feel free to check out all our other recipes

Your question: Do you enjoy dishes with curry? (post your comments below)

About the Author : Jordan Miller is the co-founder of He has overcome illness through dietary/lifestyle changes, and practicing a positive mindset daily. Jordan is currently learning about traditional North American medicinal herbs, in hopes of becoming a Certified Herbalist.

1 comment:

  1. I made this soup today but substituted yellow lentils for the peas. For my taste, I'd cut the lime juice down a notch but all in all, it was very good and quite filling. Because this soup is vegetable dense, it is a good soup to have if you're trying to lose weight.


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