How can I thicken the curry if it’s too watery?

If your curry is too watery, let it simmer uncovered for a bit longer to reduce the liquid. You can also mash some of the split peas with the back of a spoon to thicken the sauce.

How can I adjust the spiciness of the curry?

To adjust the spiciness, you can increase or decrease the amount of curry powder and garam masala. For extra heat, add a pinch of cayenne pepper or chopped chili.

Is dal the same as yellow split peas?

Not exactly. “Dal” is a broad term that refers to various dishes made from different legumes. However, it can also refer to ingredients like split peas, lentils, or mung beans used in these dishes.

Do you need to soak yellow split peas before cooking?

Soaking is not strictly necessary, but it is recommended. Soaking helps to reduce cooking time, soften the peas, and can help reduce flatulence.

Yellow Split Pea Curry

Name: One-Pot Split Pea Curry
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 1 cup split yellow peas (soaked overnight and drained); 1 tablespoon coconut oil; 1 large brown onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh grated ginger; 2 large ripe tomatoes, diced; 2 tablespoons curry powder; 1 teaspoon garam masala; 3 cups vegetable stock; 270 ml (9 oz) can coconut milk; 1 head cauliflower (about 600g), cut into florets

Description

This hearty one-pot yellow split pea curry is made with cauliflower and delicious Indian-inspired spices. Budget-friendly, plant-based, and perfect over rice or meal-prepped for the week.

Ingredients

Scale

1 cup split yellow peas (soaked overnight and drained)
1 tablespoon coconut oil
1 large brown onion, diced
4 cloves garlic, minced
1 tablespoon fresh grated ginger
2 large ripe tomatoes, diced
2 tablespoons curry powder
1 teaspoon garam masala
3 cups vegetable stock
270 ml (9 oz) can coconut milk
1 head cauliflower (about 600g), cut into florets

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Instructions

In a medium bowl, soak the split peas in cold water overnight. When ready to cook, rinse them until the water runs clear.
In a large skillet, heat oil over low-medium heat. Add the onion, ginger, and garlic. Sauté for 4–5 minutes, until softened and fragrant.
Stir in the curry powder, garam masala, and diced tomatoes. Cook for 3–4 minutes, until the tomatoes break down slightly.
Add the rinsed split peas, vegetable stock, coconut milk, salt, and pepper. Bring to a gentle boil, then cover, reduce heat, and simmer for 45 minutes.
Add the cauliflower, and a bit more salt and pepper if needed. Cook for another 15 minutes, or until the cauliflower is tender.
Remove from heat. Taste and adjust seasoning, adding a splash of lemon juice or vinegar if desired.

Prep Time: 5 minutes (+ overnight)
Cook Time: 60 minutes
Category: Main meal
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1/4 recipe
Calories: 334
Sugar: 7.3g
Fat: 8.8g
Saturated Fat: 3.2g
Carbohydrates: 56.1g
Fiber: 15g
Protein: 16.2g