With its velvety coconut sauce, this New Potato & Pea Curry with Yellow Split Peas

makes
a comforting spring recipe. The flavours will develop over time, so you can devour the
leftovers for lunch or dinner the next day.

It is mild enough that the kids can enjoy it too. I usually serve it with naan bread to
“sponge off” the fragrant sauce ?.

Make sure you cut the potatoes evenly so they all cook at the same time. I used frozen
peas but you can easily substitute them with fresh peas. Make sure you stir from time to
time so that the vegetables do not stick at the bottom of the pan.

The yellow split peas are a very good source of protein and iron. They are generally used
to prepare dhal. Here they add heartiness to this dish so that you will not miss the meat.

With its velvety coconut sauce, this New Potato &

Pea Curry with Yellow Split Peas makes a
comforting spring recipe.

5 from 3 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free

Recipes, Gluten-Free Recipes, High Fibre Recipes,
Iron Rich Recipes, Nut-Free Recipes, Soya-Free
Recipes, Vegan Recipes
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Prep Time 10 mins

Cook Time 45 mins
Total Time 55 mins

Course Curries
Cuisine Indian

Servings 6 people
Calories 404 kcal

Equipment

large saucepan
Disclaimer: the equipment list above includes affiliate links to products I
use and like.
Ingredients

500 g new potatoes – cut to even size around 2cm squares [0.8 inches]
300 g frozen peas
200 g dry yellow split lentils
1 onion finely chopped
4 garlic cloves – crushed
2 Tbsp garam masala or mild curry powder
1 tsp ground cumin
1 tsp turmeric
1 Tbsp freshly grated ginger
1/4 to 1/2 tsp chili powder
400 g can chopped tomatoes
1 Tbsp tomato paste
500 ml vegetable stock
400 ml can coconut milk
olive oil
juice of 1 1/2 lemon
small bunch of coriander
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Instructions

Heat some olive oil in a large saucepan. Add finely chopped onion, crushed garlic,
curry powder, ground cumin, turmeric, chili powder and grated ginger.
Cook for 3-5 mins until onion is soft.
Mix in tomato paste.
Add new potatoes, chopped tomatoes, stock and yellow split lentils. Mix well. Bring
to boil.
Lower the heat. Add coconut milk then cook covered for around 30 mins until
potatoes are just done. Stir from time to time so that the vegetables do not stick at
the bottom of the pan.
Add peas then cook for another 10 mins until potatoes are done.
Season with lemon juice.
Serve with freshly chopped coriander on top.

Nutrition

Serving: 300gCalories: 404kcalCarbohydrates: 52gProtein: 15gFat: 17gSaturated Fat:

14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 473mgPotassium:
1167mgFiber: 17gSugar: 10gVitamin A: 724IUVitamin C: 48mgCalcium: 82mgIron: 6mg
Keyword curry, new potato, peas

Find this recipe online:

New Potato & Pea Curry with Yellow Split Peas [vegan]

https://theflexitarian.co.uk/recipe-items/new-potato-and-pea-curry-yellow-split-peas-
vegan/

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