Easy Vegan Split Pea Curry Recipe
This Easy Vegan Split Pea Curry recipe is bursting with flavor thanks to a secret ingredient! This 7-ingredient dinner is warm, hearty, and completely plant-based.
Servings: 4 servings
Calories: 279kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced (about 1 cup)
- ¼ cup red curry paste make sure to grab a plant-based version if you want this meal to be vegan
- 3 cups vegetable broth
- ⅔ cup split peas
- 14 ounces can diced tomatoes fire roasted for best flavor
- 14 ounces can light coconut milk
- Salt and pepper to taste
- Cooked rice and warm naan for serving
Instructions
- In a large skillet with high sides, heat the olive oil over medium-high heat. Add in the onions and cook until just translucent and fragrant, about 3 minutes.
- Add in the curry paste and stir. Continuing stirring for 1-2 minutes, or until the curry paste becomes fragrant (this helps to reactivate the spices in the curry paste).
- Add in the vegetable broth and split peas. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the split peas have become tender (but not mushy).
- Add in the diced tomatoes and coconut milk. Continue to simmer for an additional 20 minutes, or until the mixture is very thick and the split peas are very tender.
- Taste and adjust seasoning—some curry pastes are very salt-heavy, so you might not need to add any seasoning at all.
- Serve over hot rice and with a side of warm naan bread.
Video
Notes
Instead of rice, you can also serve this curry over quinoa, spaghetti squash, rice noodles, or zucchini noodles.
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 33g | Protein: 9g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 936mg | Potassium: 549mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2870IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg
