Coconut Green Split Pea curry

Coconut Green Split Pea curry

There's nothing as satisfying as a filling legume curry. Add some papadums, brown rice and greens in the mix and you have yourself a balanced meal! This is one of those recipes, I love to make in big batches to eat throughout the week. If you prepare different side dishes, it has the potential to turn into a different meal every day.

Indian curry.jpg

Ingredients (6 servings) :

1 T coconut oil

1 red onion (finely chopped)

2 garlic cloves (minced)

1 large carrots (grated)

2 T curry powder

1 x 70 g cans tomato paste

3 T water

2 C dried green split peas (rinsed) (soaked - optional)

3 C water

1 C light coconut milk

black pepper and salt


  1. Heat the coconut oil over medium-high heat.
  2. Fry the onion, garlic and carrot in the coconut oil until translucent for about 3-5 mins.
  3. Add tomato paste, curry powder and 3 T water and allow to heat through.
  4. Add green split peas and 3 C water.
  5. Simmer the curry for about an hour on low-medium heat or until the peas are fully cooked through.
  6. Add the coconut milk.
  7. Season with pepper and salt.

Serve with papadums, brown rice and a side salad.

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