Do I need to pre-soak the yellow split lentils for this curry?

No, the recipe instructs to add the yellow split lentils directly to the saucepan with the potatoes, chopped tomatoes, and stock, then simmer for 30 minutes until done.

Can I use regular potatoes instead of new potatoes?

The recipe specifically calls for new potatoes, cut into 1-inch squares, which cook to a tender consistency within the specified 30-40 minute simmering time.

How can I adjust the spice level of this curry?

You can adjust the chili powder from 1/4 to 1/2 teaspoon, or omit it entirely for a milder curry. For more heat, add a pinch more to taste.

When should I add the frozen peas to this curry?

Add the frozen peas during the last 10 minutes of cooking, after the potatoes are just done, to ensure they remain vibrant and tender.

How should I store leftover New Potato and Pea Curry?

Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

22.5K Views 9 years ago

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

AR By: Annabelle Randles

Author Bio

My name is Annabelle. Originally from France, I now live in London, UK. I am... Read More

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A vibrant bowl of New Potato and Pea Curry, garnished with fresh coriander, served hot with a rich, creamy sauce.

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

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

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

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