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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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Cooking Time

55

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

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

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Annabelle Randles

See My Recipes

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, where I hope to encourage more and more people to embrace a plant-based diet.

Comments

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  1. 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!

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