Vegan Split Pea Curry

Vegan Split Pea Curry

You and the family can feast on this flavoursome Vegan Split Pea Curry. Loaded with McKenzie's comforting split peas, aromatic cumin seeds and a zing of fresh ginger, this curry certainly packs a punch when it comes to flavour!


Preparation time: 20 minutes
Cooking time: 55 minutes
Makes: 4-6

● 1 tbs light flavoured oil
● 1 onion, finely diced
● 2cm piece ginger, finely grated
● 2 garlic cloves, crushed
● 2 tsp curry powder
● 1 tsp cumin seeds
● 3 cups vegetable stock
● 400g can crushed tomatoes
● 3⁄4 cup McKenzie's Green Split Peas, rinsed
● 1 sweet potato, peeled & diced
● 1⁄2 eggplant, diced
● 1⁄2 green capsicum, diced
● 270ml can coconut milk
● Coriander, green chillies & flatbread, for serving

1. Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over a low heat for 4-5 minutes. Stir in spices and cook for a further minute.
2. Add stock, tomatoes, prepared split peas, sweet potato, eggplant and capsicum. Bring to a boil, reduce heat and simmer partially covered for approx. 45 minutes or until split peas are tender (stirring regularly whilst cooking).
3. Add coconut milk and cook for a further 5 minutes. Serve garnished with coriander, green chillies and flatbread.

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