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.
Servings: 6
Calories: 256kcal
Ingredients
- 1 ½ 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 ½ teaspoons ground turmeric
- ⅛ 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 ¼ cups dried yellow split peas, picked through and thoroughly rinsed
- 1 ¾ pounds Yukon gold potatoes, peeled and sliced into ½-inch cubes (about 4 medium potatoes)
- 2 ½ teaspoons sea salt or to taste
- ¼ cup fresh cilantro leaves, finely chopped, plus more to taste
- 4 cups cooked basmati rice (optional to serve)
Instructions
- 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 ½ 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.
Nutrition
Calories: 256kcal