Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

New Potato and Pea Curry With Yellow Split Peas [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

With its velvety coconut sauce, this new potato and pea curry makes a comforting spring recipe that's light and warming at the same time. Plus, this is a great recipe to make at the beginning of the week and use as an easy lunch or a quick dinner down the line.

New Potato and Pea Curry With Yellow Split Peas [Vegan, Gluten-Free]

Serves

6

Cook Time

55

Ingredients

  • 1.1 pounds new potatoes, cut into 1-inch squares
  • 10.5 ounces frozen peas
  • 1 cup yellow split lentils
  • 1 onion finely chopped
  • 4 garlic cloves, crushed
  • 2 tablespoons garam masala or mild curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 tablespoon freshly grated ginger
  • 1/4-1/2 teaspoon chili powder
  • 1 14-ounce can chopped tomatoes
  • 1 tablespoon tomato paste
  • 2 cups vegetable stock
  • 1 14-ounce can coconut milk
  • Olive oil
  • 1 1/2 lemons, juiced
  • A small bunch of coriander

Preparation

  1. Heat some olive oil in a large saucepan.
  2. Add the finely chopped onion, crushed garlic, curry powder, ground cumin, turmeric, chili powder, and grated ginger.
  3. Cook the mixture for 3-5 minutes until onion is soft.
  4. Mix in tomato paste.
  5. Add the new potatoes, chopped tomatoes, stock, and yellow split lentils. Mix well. Bring to boil.
  6. Lower the heat. Add the coconut milk and then cook the mixture, covered, for around 30 minutes until the potatoes are just done.
  7. Stir them from time to time so that the vegetables do not stick at the bottom of the pan.
  8. Add the peas then cook the mixture for another 10 minutes until potatoes are done.
  9. Season the curry with lemon juice.
  10. Serve it with freshly chopped coriander on top.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

My name is Annabelle. Originally from France, I now live in London, UK. I am passionate about food and the environment. I love cooking seasonal vegetarian and vegan dishes and sharing them with my friends and family. You will find my recipes on my blog The Flexitarian. I hope to encourage more and more people to embrace a plant-based diet.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

‘Cheesy’ Whole Roasted Cauliflower [Vegan, Gluten-Free]

“Cheese” Whole Roasted Cauliflower [Vegan]

Pumpkin Ravioli in White Wine Butter Sage Sauce [Vegan]

Pumpkin Sage Ravioli in White Wine Butter Sage Sauce

Smashed Potatoes With Sun-Dried Tomato Pesto [Vegan, Grain-Free]

Vegan Grain-Free Smashed Potatoes With Sun-Dried Tomato Pesto

Fudge Crunch Bars [Vegan, Gluten-Free]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “New Potato and Pea Curry With Yellow Split Peas [Vegan, Gluten-Free]”

Click to add comment
Yvette
2 Months Ago

Was very excited to try this recipe out. I think that next time I will add the split peas first to start cooking at least 30 minutes before I add the potato. I found that the potato was losing its "appeal" while the peas were still tasting "grainy/uncooked". To keep things interesting I added a bunch of cauliflower. All together the flavoures are amazing in how they work together. I was (really) worried that it would be too spicy but it turned out spicy enough to keep me on my toes but not so spicy as to be inedible. If you like a very spicy meal then up the portions of the spices, if you like spicy on the mild side then follow the recipe. I will definitely make this again!! Thank you!


Reply
Ev
3 Months Ago

Pounds, ounces and cup measurements here, easy to find conversions on internet, from cup to ml, g or oz but is it a US cup?!


Reply
Red
4 Months Ago

Did the potatoes soak up too much of the taste? I\'m wondering whether to cook them separately then add them later. Also, I\'m thinking to cook the lentils separately too as you can\'t scrape off the \'scum\' otherwise????


Reply
Yvette
22 Sep 2017

I found that while cooking, it did thicken up... blame the split peas, potatos and evaporation on it. I kept mine tightly covered as much as I could and stirred it frequently. If you cook the split peas separately you will lose the vitamins and things that leach out during cooking... kind of defeats the purpose of cooking a healthy meal.

Donn
5 Months Ago

I am going to make this for tomorrow night\'s meal. I will let you know how it turns out.


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX