Split peas are a great source of fiber (16 g/cup), protein (16g/cup), iron, magnesium, potassium, zinc, thiamine, folate….. and more, and so easy to cook; make extra and you can add to curry, soup or salads for quick meals all week long and freeze the extra!
Make this split pea curry over the weekend, and with simple additions you’ll have 4 more different flavored dishes for during the busy week.
Start by putting 2 cups of dried split peas on to boil:
Quickly check the peas for any little stones. Put 6 cups of water on to boil. Add split peas to boiling water, stir, cover and reduce heat to cook them at a simmer for 20 – 40 minutes; cook until they start to soften. (This will yield about 6 cups of cooked split peas)
Meanwhile gather and prep your other ingredients:
1 large onion slivered
1-3 cloves garlic minced
1 tsp ginger (or fresh grated – 3 tsp)
1/2 – 3/4 cup vegetable stock (or water or wine) (read how to make stock)
4 medium potatoes – I like red, or could use fingerlings – cut in 1/2 – 3/4″ cubes
3 cups cauliflower florets and soft stems
1 Tbsp Curry powder (or use 1tsp Turmeric, 1 tsp Cumin, 1 tsp Coriander… or your favorites!)
2 cups cooked split peas (save the remainder of your peas for other dishes.
Paprika
Directions:
Put the onion, garlic, ginger on a nonstick pan with 3 Tbsp of stock – cook on medium high, stirring frequently with soft spatula (to not scratch your pan!) until onions are glistening
Add the potatoes, cauliflower, curry spice mixture and 1/4 cup stock. Cook on medium heat until potatoes soften. Stir often, add stock in small amounts if needed.
Stir in 2 cups of your just cooked split peas!
Decorate with Paprika and serve with salad and Naan (or whole grain flat bread)
Pictured with apple, orange massaged kale salad, with 3:2:1 dressing. (Read here for more salad and dressing ideas)
And save your leftover Split Pea Curry!
Later in the week sweeten your curry with mango and sweet potato!
Sweeten Up Your Curry!
Put some of your Split Pea Curry on a non stick pan on medium heat, with small amount veggie stock.
Add cubed roasted sweet potato (read how to make delicious sweet potato wedges… and some chopping techniques by Chef Nick)
Add 1 Mango (fresh or frozen) cubed (how to cut a mango)
Add 3-4 sliced sweet baby red peppers
Add a bit more curry seasoning if desired.
Add stock as needed to heat through and serve! Prep and cooking time 10 -15 minutes! (Quicker when you get good at cutting mangos)
Or make this deliciously nutritious Curry with Kale:
Remove spines, break kale in small pieces, put it in a nonstick pan with 3 Tbsp stock, steam on medium high, add your left over Curry, and add more peppers and mango. Stir often to heat through. Voila!
2 Hearty salads for lunch or dinner – topped with split peas.
Spring mix, topped with red cabbage, broccoli, orange, split peas and 3-2-1 Dressing!
Spring Mix, Tomato, Carrot, Avocado, Split Peas
With the addition of the Split Peas these salads become a fully balanced meal with “all the colors of the rainbow vitamins”, fiber, minerals, protein, antioxidants and fabulous flavors!
By making extra curry and extra split peas at the beginning of the week, you’ve added ease into meal creation later in the week!
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