A super simple one-pot split peas cooked until creamy that guarantees maximum satisfaction with beautiful green kale and the bold flavor, and aroma of added spices, and chopped vegetables.
This split peas curry recipe is all about going back to the old-fashioned basics and adding kale and turmeric for a grand superfood meal in a bowl. Either add more liquid to treat it as soup or serve it thick as an accompaniment or a side dish on its own.
This was inspired by my wheat, barley-oatmeal blend, and mushroom soup in this site and pairs well with this amazing balance me grilled cheese sandwich.
Don't get intimidated by the number of ingredients listed, they're all leaning to the brighter side.
- Diced celery, carrots, and cooking onions
- Thinly sliced ginger and garlic, and bay leaf
- Split yellow, green peas or a combinatio of both
- Curry powder and turmeric
See the recipe card for quantities.
- Wash and dice the celery, carrots and onions. Finely slice the ginger and garlic.
2. Wash and coarsely chop the kale.
3. Add oil in a large saucepan and heat to medium-low. Once heated add the diced vegetables and a generous pinch of salt and saute for a few minutes. Add the ginger and garlic and continue cooking for a couple of minutes.
4. Add the peas, curry powder, and water. Increase the heat to high to come to a boil. Lower the heat, put the lid on ajar, and let it simmer until the peas are tender and lose their shape.
5. Add the coconut milk, turmeric, ground pepper, remaining salt, and kale. stir to combine and continue cooking, simmering until the kale is soft and the peas are creamy. Stir in the lemon juice and serve.
Hint: When sauteeing the aromatics, make sure the onions and garlic don't get brown. patiently sweat at medium-low heat.
For turmeric, you have the option to either use the powder or the turmeric root. Raw turmeric tastes slightly earthy and spicy similar to ginger.
You want to make this dish but you don't have split peas, Lentils is a good substitute. Also, You can use butter instead of olive oil and use cream instead of coconut milk if you opt for a dairy version, they're equally delicious.
- Make it Spicy - Add chilli flakes or chilli powder to add fire and extra flavor.
- Deluxe - Add chicken pieces for extra protein and more filling.
Use a large saucepan- 4 to 6 quarts to give room and easy stirring.
More than any other spice, turmeric marries health benefits. Karta Purkhs Sing Khalsa- author of the way of ayurvedic herbs- calls "turmeric as the medicine cabinet in a jar" because of its many medicinal properties. To enhance the effect of turmeric when we cook with it, add some black pepper to rip the whole benefits.
Adding lemon juice before serving will lend a faint and pleasing tartness.
Curried split peas and kale soup
- Large (4-6 quart) sauce pan
- 1 tablespoon Coconut oil See Note
- 85 grams Cooking onion (medium size), diced
- 85 grams Celery (1 long rib), diced
- 85 grams Carrots,(1 large), diced
- 3 grams Garlic (2 large cloves), thinly sliced
- 7 grams Ginger (1-inch knob), thinly sliced
- 3 small Bay leaf
- 160 grams Dried yellow, green or mixed split peas
- 5 cups Water
- 1 ½ teaspoon Curry powder
- 140 grams Kale (4 cups, lightly packed), coarsely chopped
- 160 ml Coconut milk (¾ cup)
- 1 ½ teaspoons sea salt, separated
- 2 teaspoons Ground Turmeric (2 inches of raw turmeric, grated)
- 1 teaspoon Ground pepper
- 2 tablespoons Freshly squeezed lemon juice.
- Place the oil into a large saucepan over medium-low heat. Once heated, add the onion, celery, carrots, and ¼ teaspoon of salt and sweat for 2 to 3 minutes. Add the garlic, ginger, and bay leaf and continue to sweat for another 1 to 2 minutes, make sure to not allow garlic and onions to brown.
- Add the peas, water, and curry powder. Increase the heat to high and bring it to a boil. Lower the heat to low, and let it simmer until the peas are tender and not holding their shape, approximately 30 minutes, stirring once in a while.
- Add the kale, coconut milk, the remaining 1 teaspoon salt, turmeric, and ground pepper. Mix.
- Continue cooking, simmering for another 10 minutes. Mix the lemon juice and serve.
- Use olive oil, vegetable oil, butter, or ghee in place of coconut oil.
- For a richer and nutrient-dense soup, chicken stock or vegetable stock can be used instead of plain water.
Thank you for coming! Let me know what you think.