Split Pea Curry
(naturally vegan and gluten-free)
Before I started blogging, I never cooked anything vaguely exotic like curry. Actually though, it’s no more challenging than cooking pasta or casserole. Just combine prepared curry paste with canned coconut milk, add a few spices, veggies, and meat if you want. And simmer away!
I don’t officially do a “meatless Monday,” but this happens to fall on a Monday, too. You can always add chicken or some other protein if you want. Another great thing about this recipe is that it’s super affordable. Aside from the fresh cilantro, basically everything is a pantry staple.
Total Time: 6-10 hours (hands on time: 30 minutes)
Difficulty Level: Easy
1 white or yellow onion, medium diced
2 medium-sized sweet potatoes, peeled and medium diced
1 pound of dried split peas
1 – 15 ounce can of chickpeas, drained and rinsed
4 ounces of green curry paste
2 tablespoons of ground ginger
1 tablespoon of granulated garlic
3 cans of light coconut milk
2 cups of vegetable broth (or chicken if not vegetarian)
Perfectly cooked quinoa, for serving
Salt and pepper, to taste
Fresh cilantro (optional), for serving
Fat free Greek yogurt (optional), for serving
- Add onion, sweet potatoes, dried split peas, chickpeas, green curry paste, ginger, garlic, coconut milk, and broth to a 5 quart slow cooker.
- Cook on low for 8-10 hours or high for 5-6 hours.
- Taste, and season with salt and pepper.
- Serve hot over Perfectly Cooked Quinoa with fresh cilantro and Greek yogurt.