Split Pea Curry
A cozy, hearty split pea curry with tender peas simmered in a spiced coconut-tomato broth. Warm, comforting, and packed with plant-based protein, it's a one-pot meal that comes together with simple pantry ingredients and tastes even better the next day.
For 4 servings
- prep · ~2 min
Rinse and pick over the split peas.
Place the split peas in a fine-mesh sieve and rinse under cold water until the water runs clear. Pick out any small stones or discolored peas.
- saute · ~7 min
Sauté the aromatics.
1.Heat the oil in a large pot over medium heat.2.Add the diced onion and cook until soft and translucent, about 5 minutes.3.Add the garlic and ginger, and sauté for 1 minute until fragrant.TIPKeep the heat at medium — garlic and ginger burn quickly. - saute · ~1 min
Bloom the spices.
1.Add cumin powder, turmeric powder, and red chili powder to the pot.2.Stir constantly for 30 seconds to toast the spices and bring out their oils. - mix · ~4 min
Add tomatoes and cook them down.
Add the diced tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes soften and start to break down, about 3 to 4 minutes.
- simmer · ~35 min
Simmer the split peas.
1.Add the rinsed split peas, 3 cups of water, and the salt to the pot.2.Bring everything to a boil over high heat.3.Once boiling, reduce the heat to low, cover, and simmer gently for 30 to 35 minutes, or until the peas are tender and starting to break down.TIPStir every 10 minutes to prevent sticking. Add a splash more water if the curry gets too thick before the peas are done. - simmer · ~5 min
Finish with coconut milk.
Pour in the coconut milk and stir in the garam masala. Let the curry simmer uncovered for another 5 minutes to thicken slightly and meld the flavors.
- assemble · ~1 min
Adjust seasoning and finish with lemon.
Remove the pot from the heat. Stir in the lemon juice, then taste and adjust salt if needed. The peas should be very tender and the curry thick and creamy.
- garnish
Garnish with fresh cilantro and serve.
Ladle the curry into bowls and sprinkle generously with chopped cilantro. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse split peas until the water runs clear to remove excess starch and prevent foaming during cooking.
- 2Bloom the cumin and chili powders for 30 seconds to deepen their flavor and aroma before adding liquids.
- 3Stir the simmering curry every 10 minutes and add a splash of water if it becomes too thick before the peas are tender.
- 4Add the lemon juice after removing the pot from heat — acid brightens the curry without dulling the coconut richness.
- 5This curry thickens significantly as it cools; thin it with a little hot water or broth when reheating.
- 6For a creamier texture, mash a portion of the cooked peas against the side of the pot before adding coconut milk.
Adapt it for your goals.
Extra-veggie
Add 1 cup of chopped spinach or kale during the last 5 minutes of simmering for added color, nutrients, and a mild green flavor.
lower fatLower-fat
Replace half the coconut milk with an equal amount of water or low-fat coconut milk to reduce fat while keeping some creaminess.
smoky spiceSmoky-spice
Swap the ground cumin for whole cumin seeds and add 1/2 teaspoon smoked paprika along with the garam masala for a deeper, smokier profile.
coconut freeCoconut-free
Omit the coconut milk and use an extra cup of water or vegetable broth — the blended pea starch still yields a creamy texture.
Why this is on our healthy list.
High in Plant Protein
Split peas are a dense source of plant-based protein, making this curry a hearty main that supports muscle repair and satiety.
Rich in Dietary Fiber
A single serving provides a substantial amount of soluble fiber from split peas, which aids digestion and helps maintain stable blood sugar levels.
Anti-Inflammatory Spices
Turmeric, ginger, and cumin each contain antioxidant compounds that may help reduce inflammation in the body.
Low in Saturated Fat
Using a moderate amount of coconut milk keeps the dish satisfying while still being relatively low in saturated fat compared to cream-based curries.
Frequently asked questions
Yes — green split peas work just as well; they hold their shape a bit more and have an earthier, slightly milder flavor than yellow.
