Split pea and vegetable curry recipe

Our split pea and vegetable curry is cheap, healthy and easy to make. 

Packed with vegetables and spices, this is the ultimate mood-boosting dinner if you’re trying to cut down on takeaways but still want to enjoy a tasty curry. Using paneer instead of meat is also cheaper but no less satisfying. 

Ingredients 

• 200g (7oz) yellow split peas
• 1 large onion
• 2 cloves garlic
• 1 large red chilli
• 2 carrots
• 2 tbsp vegetable oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 sprigs curry leaves, optional
• 400ml can light coconut milk
• 200g (7oz) paneer (vegetarian cheese), cubed
• 200g (7oz) sugar-snap peas, trimmed
• 1 tsp cumin seeds, toasted, optional
• Naan bread toasted, to serve

Method

1. Rinse the split peas in a sieve under the cold tap, then simmer in 900ml (1½ pints) fresh water for 30 minutes.
2. Meanwhile, peel and slice your onion and garlic. Deseed the chilli then chop into small pieces and peel and chop the carrots. Set aside for later.
3. Heat the oil in a large flameproof casserole. Add the onion and fry very gently, until softened, around 8-10 minutes. Stir in the garlic, spices and chilli and fry about 5 mins until the onion is golden brown.
4. Drain the split peas and add to the pan with the carrot and curry leaves, if using. Season and then simmer for 10 mins. Stir in the coconut milk and paneer, and simmer for 10 more mins.
5. Add the sugar-snap peas and cook for 5 mins, until they’re tender and the liquid has thickened. Sprinkle with cumin seeds, if using, and serve with warm, toasted naan bread.

Top tips for making split pea and vegetable curry

Curries make great batch meals. You can portion them up and keep in the fridge for a couple of days, ready to heat up for dinner, or freeze them. Defrost thoroughly before reheating. If you want to make twice as many portions, simply double all the ingredients.

Jessica Ransom

“I’d recommend serving with fluffy rice and naan bread for the full feasting experience. Don’t forget the mango chutney either, it’s one of my favourite condiments!”

For this recipe there’s a little bit of veg prep. Using a sharp knife will make this task much easier and food writer Jessica Ransom recommends this 16cm chef’s knife. 

WÜSTHOF Classic Stainless Steel Cook's Knife, 16cm - View at John Lewis 

A 16cm chef’s knife is a good versatile size that will fit most cook’s needs. This knife has a comfortable handle and the blade is crafted from a single piece of stainless steel to give it maximum strength and durability. Maintain the knife by sharpening it regularly and handwashing only. 

For more veggie dinner inspiration, check out Gordon Ramsay's vegetable curry or Joe Wicks chickpea curry. You might also like Wagamama's katsu curry recipe.