To my fellow friends in the U.S., I hope you had a wonderful holiday weekend full of good food, friends, family, and laughter. To my friends elsewhere, I hope you had a lovely and restful weekend too!
After a week away from this space, it feels so good to be back. I planned to share two posts last week but realized that I was should-ing myself into doing so. My usual thoughts of “I want to share two posts this week” were replaced by “I should get those two blog posts written this week,” and I’ve learned that “should-ing” myself into doing something is a symptom of frantic forcing (as opposed to faithful flowing).
In the past, I would have forced my way through and gotten those posts up no matter the toll it took on my spirit, energy, inspiration etc., but no one wins in that scenario. You’d be offered two half-hearted posts that left something to be desired, and I’d be reinforcing the same old burnout narrative that I’ve been working so hard to rewrite. We both deserve better than that.
So instead of frantically forcing, I flowed my way through last week.
I did hours and hours of outreach for an exciting cookbook-related giveaway (stay tuned later this week) on Monday and Tuesday. Wednesday was spent cooking up a Thanksgiving storm and getting our condo ready for the nearly 20 guests we hosted on Thursday. Friday and Saturday included sleeping in, lots of quality family time, and even some festive holiday decorating.
There was so much relaxation and fun that by the time Sunday rolled around, I was eager to sit down and write this post. Life flows in the most effortless ways when we pause from the hustle long enough to hear the wisdom of our intuition, trust in the guidance we receive, and honor it accordingly. It’s kind of amazing.
Also amazing? Animated GIFs and this yellow split pea, kale + potato curry.
Please don’t be intimidated by the long cook time. It’s cooked in a similar style to dal, so most of it is hands-off simmering. Onions and chopped plum tomatoes are sautéed with lots of garlic, a fresh serrano chile, and plenty of warming spices. The spices—cumin seed, turmeric, and a pinch of garam masala—are “bloomed” with a combination of oil and heat to intensify and liven their flavors. Then, finely chopped kale is stirred in and cooked until it just begins to wilt.
Next, you’ll stir in several cups of water or vegetable broth, dried yellow split peas, and cubed potatoes. Bring everything to a boil, reduce the heat, cover, and simmer for one hour, or until the split peas are very tender. Finally, generously season with sea salt, stir in a handful of fresh cilantro leaves, and serve warm alongside heaps of basmati rice.
This is a comforting and satiating curry that warms from the inside out. Plus, it’s packed with plant-based protein and fiber—13 grams and 15 grams per serving, respectively.
Yellow Split Pea, Kale + Potato Curry
This comforting and satiating curry warms from the inside out. Onions and chopped plum tomatoes are sautéed with lots of garlic, a fresh serrano chile, and plenty of warming spices. The spices—cumin seed, turmeric, and a pinch of garam masala—are "bloomed" with a combination of oil and heat to intensify and liven their flavors. Then, finely chopped kale is stirred in and cooked until it just begins to wilt. Next, dried yellow split peas and cubed potatoes are simmered in that rich spiced broth until tender. The dish is finished with fresh cilantro. Serve this cozy curry warm alongside heaps of basmati rice.
- 1 1/2 tablespoons virgin coconut oil or olive oil
- 1 large yellow onion, finely diced
- 4 medium plum tomatoes, cored and finely chopped
- 5 cloves garlic, minced
- 1 serrano pepper or small jalapeño pepper, seeded and minced
- 1 tablespoon peeled and minced ginger root
- 2 teaspoons peeled and minced turmeric root
- 2 teaspoons whole cumin seed or 1 teaspoon ground cumin
- 1 1/2 teaspoons ground turmeric
- 1/8 teaspoon garam masala
- 2 cups heaping stemmed and finely chopped curly kale
- 5 cups filtered water or low-sodium vegetable broth, plus more if desired
- 1 1/4 cups dried yellow split peas, picked through and thoroughly rinsed
- 1 3/4 pounds Yukon gold potatoes, peeled and sliced into 1/2-inch cubes (about 4 medium potatoes)
- 2 1/2 teaspoons sea salt or to taste
- 1/4 cup fresh cilantro leaves, finely chopped, plus more to taste
- 4 cups cooked basmati rice (optional to serve)
Heat the oil in a large dutch oven or stock pot over medium heat. Add the onion and tomatoes, and cook for 5 minutes, or until the onion begins to soften. Stir in the garlic, jalapeño, ginger, turmeric root, cumin seed, ground turmeric, and garam masala. Cook for another 2 minutes, or until the spices are fragrant, the cumin seeds begin to pop, and the onion is soft and translucent, stirring frequently. Then, stir in the kale and cook for another 2 minutes, or until it just begins to wilt.
Add the filtered water, split peas, and potatoes. Give everything a good stir, increase the heat to medium-high, and bring to a boil for 5 minutes. Then, reduce the heat to medium-low, cover, and simmer for 1 hour, or until the split peas are very tender and beginning to break down into the broth, stirring occasionally.
Season with the sea salt. If desired, stir in another 1 to 1 1/2 cups filtered water to thin the curry, and season with more sea salt to taste.
Turn off the heat and stir in the fresh cilantro just before serving. Serve the curry on its own or alongside a mound of basmati rice. If desired, garnish with more cilantro, to taste.