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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the tomato paste to the skillet and stir to combine. Cook for an additional 2 minutes, allowing the paste to deepen in color.

Step 6

Pour in the coconut milk and 1/2 cup of water, stirring to create a rich curry sauce. Bring to a gentle simmer.

Step 7

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.

Step 8

Taste and adjust seasoning with more salt if needed. Top with freshly chopped cilantro and squeeze lime juice over the dish before serving.

Step 9

Serve warm with steamed rice, naan, or your favorite grain, and enjoy!

Nutrition Facts

Serving size	(2174.0g)

Amount per serving	% Daily Value*
Calories	1333.4

Total Fat 34.5g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3211.4mg	0%
Total Carbohydrate 210.0g	0%
Dietary Fiber 70.4g	0%
Total Sugars 54.6g
Protein 65.3g	0%

Vitamin D 0IU	0%
Calcium 435.0mg	0%
Iron 19.1mg	0%
Potassium 4543.6mg	0%

*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.

Source of Calories

Fat: 22.0%

Protein: 18.5%

Carbs: 59.5%