Burst Split Pea Sweet Potato Curry infused with coriander, mango, caraway and turmeric and topped with dill.
Tantalise your tastebuds. And, pamper your mouth.
This dish will leave your taste buds dancing and your senses tantalised.
When to Make This Recipe:
Make this:
- When you on a budget and need a hearty, wholesome meal that won’t break the bank, this curry is the perfect solution
- When you’re hosting a game night with friends and need a quick, satisfying meal to quench everyone’s hunger pangs
- When the weather is cold and you need a warm, comforting meal to lift your spirits, this curry is the way to go
Inspiration Behind the Recipe:
This recipe was born out of necessity when I was living in Portugal on a tight budget. I needed a nourishing, protein-rich meal that would last for days, and this Split Pea Sweet Potato Curry fit the bill perfectly. Split peas are an excellent source of protein, making them a must-have for vegans like myself.
This vegan and Indian-inspired curry is a game-changer for anyone looking for a delicious, easy-to-make meal that’s also kind to the planet. With its rich, creamy sauce and hearty ingredients, this curry is sure to become a staple in your kitchen.
Recipe Highlights:
- Vegan and Indian-inspired, perfect for a hearty and wholesome meal
- Bursting with flavour from coriander, mango, caraway, and turmeric
- Protein-rich from split peas, making it a great option for vegans
- Easy to make and perfect for a quick, satisfying meal or a comforting meal on a cold day
What equipment to use:
For this recipe, I suggest:
Stove
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.
Love.
Edward x
Ingredients
- 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
Instructions
- 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.