Burst Split Pea Sweet Potato Curry infused with coriander, mango, caraway and turmeric and topped with dills.
Tantalise your tastebuds. And, pamper your mouth.
This dish will burst your belief that vegan food can’t be simple to rustle together.
- When you fancy a gorgeous lush curry that won’t break the bank as you count your pennies walking round the supermarket aisles
- When you’ve got games night with the gang and a quick meal that will quench those hunger pangs is much needed
- When it’s cold outside and you need a hearty meal that’ll soon warm you up
Split Pea Sweet Potato Curry was inspired when I had been living in Portugal and had been living frugally having a mortgage over in the UK and rented accommodation in Portugal; a nourishing wholesome meal that I could make last for days and still satiate my appetite. Split peas are high in protein which is a must for vegans.
This Curry is vegan and Indian cuisine.
What equipment to use
For this recipe, I suggest:
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 200g split peas
- 3tsb olive oil
- 1 onion
- 3 garlic cloves
- 500g sweet potatoes
- 200g tomatoes
- 500ml of filtered water
- 1tbs coriander powder
- 1tbs mango powder
- 1tsb caraway seeds
- 1tsp turmeric powder
- Few sprigs of dill
- Season to taste
- Soak split peas in filtered water overnight. Drain and set to one side.
- Sauté onion and garlic in olive oil until translucent. Make a marsala sauce by adding 100ml of the 500ml fresh water to the onion with spices. Cook over a medium heat for a couple of minutes. Transfer to a pressure cooker with the remaining water.
- Seal and pressure cook for 30 minutes. Season to taste.
- Garnish with dill. Serve warm.