Potato and Yellow Split Pea Curry
Prep time
Cook time
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Potato and Yellow Split Pea Curry Recipe. A fast and hassle free meal perfect for Meatless Mondays.Reap the health benefits of dried yellow split peas with this curry.
Recipe type: Curry, Vegan, Vegetables, Healthy, low-fat, low calories,
Cuisine: Indian, Vegan, Vegetarian,
Serves: 3-4
  • 3-4 medium potatoes (the weight was around 1 lb or 500gm), peeled and cut into equal sizes
  • one cup or 200 g of dried yellow split pea
  • one medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • one small piece ginger, finely chopped
  • 1 to 2 dried red chile peppers
  • one large tomato, finely chopped
  • ¼ tsp whole (yellow) mustard seed
  • 2 curry leaves, optional
  • one cinnamon stick
  • ½ tsp whole coriander seed
  • one tbsp whole cumin seed
  • *2 tsp Garam Masala, (I used my homemade recipe)
  • one tsp turmeric powder
  • one tbsp olive oil
  • 4 cups or 1 lt water (or low sodium & no MSG vegetable broth)
  • freshly chopped cilantro to taste
  1. Pick through and rinse the split peas, set aside and allow to drain. Heat the oil and once warm saute the onion until soft and translucent. Next add ginger and garlic and saute for 2 minutes. Then add all of the spices, curry leaves and chile, cook until the spices begin to pop making sure to stir and prevent burning. Add the potatoes, tomato, split peas, and water/stock. Stir well, cover and simmer until the split peas and potatoes have soften or about 30-40 minutes. Taste and adjust seasoning if needed. Mix in chopped cilantro right before serving. Serve with steamed basmati rice and steamed broccoli if desired.
*I used my homemade Garam Masala (spice mixture) but feel free to use store bought. If Garam Masala is not available substitute with Madras curry powder. If you'd like to make your own this is my recipe http://www.spiciefoodie.com/2009/07/08/garam-masala-indian-curry-spice-2/
Recipe by Mexican Made Meatless™ at https://mexicanmademeatless.com/potato-and-yellow-split-pea-curry/