Potato and Yellow Split Pea Curry

This had great flavor and was enjoyed by all (even our 4 year old)!  [Although she doesn’t like potatoes, so I mashed up the potatoes in her serving and mixed them in thoroughly without her watching and she never knew.]

We served this with some steamed broccoli.  We opted to not serve with a grain because of the potatoes in it, but you could serve over rice if you wish!

I modified this from this recipe and our split peas took WAY longer than they said so perhaps there are variations in cooking time for yellow split peas.

IMG_9261

  • 1 onion, chopped
  • olive oil (or water or broth) for sauteing
  • 3 garlic cloves, minced
  • 2 Tbsp fresh ginger, minced
  • 1/4 tsp mustard seed (we used brown)
  • 2 bay leaves
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1 Tbsp cumin seeds
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 cup yellow split peas, rinsed
  • 1 lb potatoes, cut into equal chunks of your size of choice
  • 1 large tomato, chopped
  • 1/2 tsp salt (or to taste)
  • 4 cups water (or veggie broth and skip the salt)
  • 1/2 cup fresh cilantro, chopped

Saute onions until soft.  Add garlic and ginger and saute a bit more.  Add spices and saute for another 5 minutes.  Add the remaining ingredients except cilantro.  Bring to a boil, then simmer, covered, for about 1 1/2 – 2 hours, or until the split peas are tender. **  Add the cilantro toward the end (or at the end).

**This is how long ours took, but perhaps others take less time (or more?!?)!

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