Curried Yellow Split Peas and Cauliflower
Warm, comforting, and bursting with bold flavors, this Curried Yellow Split Peas and Cauliflower recipe is a vibrant plant-based dish that’s as nourishing as it is satisfying. Tender yellow split peas are simmered to perfection and paired with golden, turmeric-spiced roasted cauliflower, all brought together in a creamy coconut curry infused with aromatic spices like cumin, coriander, and garam masala. A hint of lime juice and a sprinkle of fresh cilantro add the perfect finishing touch. Ready in just under an hour, this gluten-free and vegan curry is perfect for a wholesome weeknight dinner or an impressive addition to your meal prep. Serve it over fluffy basmati rice or with warm naan to soak up every delicious bite!
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Recipe Information
Ingredients
- 1 cup Yellow split peas
- 4 cups Water
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Paprika
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 tablespoons Tomato paste
- 1 cup Coconut milk
- 2 tablespoons, chopped Cilantro
- 1 medium Lime
Instructions
Rinse the yellow split peas under cold water until the water runs clear. In a medium pot, combine the split peas with 4 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 25-30 minutes or until the peas are tender but not mushy. Drain and set aside.
Preheat the oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of ground turmeric. Spread the florets on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and tender.
In a large skillet or pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, grated ginger, ground cumin, ground coriander, garam masala, and paprika. Cook for 1-2 minutes until the spices are fragrant.
Add the tomato paste to the skillet and stir to combine. Cook for an additional 2 minutes, allowing the paste to deepen in color.
Pour in the coconut milk and 1/2 cup of water, stirring to create a rich curry sauce. Bring to a gentle simmer.
Fold in the cooked yellow split peas and roasted cauliflower. Stir well to coat everything in the curry sauce. Simmer for 5-7 minutes to allow the flavors to meld.
Taste and adjust seasoning with more salt if needed. Top with freshly chopped cilantro and squeeze lime juice over the dish before serving.
Serve warm with steamed rice, naan, or your favorite grain, and enjoy!
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 54.6 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4544 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
