You can easily make this curry on your stove top in an hour, or in a crockpot over four hours. Its a warm and hearty curry full of flavor and spices and can be served over rice or quinoa or you can just eat it on its own!
Split Pea Curry
- 1 onion, chopped
- 2 cups squash - butternut or kabocha - chopped
- 2 cups potatoes, chopped
- 1 cup yellow split peas
- 1 cup carrots, chopped
- 1 cup frozen peas
- 1 cup spinach, chopped
- 1 can lite coconut milk
- 2 cups vegetable broth
- 1 tbsp turmeric
- 1 tbsp curry powder
- 1 lemon, juiced
Combine and Simmer
Start by chopping the onion and adding to a large pot on your stove with 2 cups of vegetable broth. Add in the yellow split peas - these will take the longest to cook.
Continue chopping the squash, potatoes, and carrots and add to the pot as you go. Add in the can of coconut milk here, the turmeric, curry powder and lemon juice. Save the frozen peas and chopped spinach for the last 5 minutes of cooking.
Stir every 10-15 minutes and let the vegetables do the cooking for you! Test the split peas after about 45 minutes - they may need another 15 to get soft.
When the split peas are done, add in the frozen peas and spinach and stir another 5 minutes.
Serve over brown rice or quinoa!