06/03/2026
Fresh and seriously craveable, this Creamy Yellow Split Pea Curry from is the kind of healthy comfort food that still feels perfect for June. 🌿
Yellow split peas simmer with fragrant curry spices, ginger, garlic, and coconut milk until rich and creamy, then finished with bright lime juice and nutrient-dense spinach. Packed with plant protein and fiber from the split peas, it’s the kind of feel-good comfort food you’ll want on repeat all season.
Ingredients:
2 tbsp extra-virgin olive oil
1 red onion, chopped
3 garlic cloves, minced
2-inch piece of fresh ginger, peeled and minced or grated
2–3 medjool dates, pitted and chopped
1 ½ tbsp ground curry powder
1 tsp sea salt
½ tsp ground black pepper
1 ½ cups dry yellow split peas, soaked in water overnight and drained before cooking
2 cups low-sodium veggie broth
2 cups canned coconut milk (or unsweetened plant-based milk for a lower fat option)
1 tsp maple syrup
1 (5oz) bag baby spinach
Juice of 1 lime
Directions:
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 4–5 minutes until softened and translucent.
Stir in the garlic, ginger and dates, and sauté until fragrant, about 2 more minutes. Add the curry powder, salt, and pepper and cook, stirring for 2 minutes to enhance the flavor of the spices.
Add the soaked and drained split peas, veggie broth, coconut milk, and maple syrup and stir well to combine. Bring to a boil, then reduce the heat until you reach a gentle simmer. Cover and simmer until the split peas are tender, and the liquid is creamy, about 30 to 35 minutes, stirring occasionally to prevent sticking.
Remove from the heat and stir in the spinach until it is wilted, then add the lime juice and stir. Enjoy warm with rice, naan, avocado, or your fav veggies, Enjoy!
(soak your split peas in boiling water for 3 to 4 hours or soak in cold water overnight to soften before cooking)
