Vegan Split Pea Curry

Thanks to the good folk at Mckenzie’s Foods we have this delicious and easy-to-recreate vegan curry for you to try at home!

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Prep Time 20

Cook Time 55

Course Main Course

Servings serves

Ingredients

1 tbsp light flavoured oil
1 onion, finely diced
2 cm piece of ginger, finely grated
2 garlic cloves, crushed
2 tsp curry powder
1 tsp cumin seeds
3 cups vegetable stock
400 g 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
270 ml can coconut milk
coriander, green chillies & flatbread, for serving

Instructions

Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes. Stir in spices and cook for a further minute.
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).
Add coconut milk and cook for a further 5 minutes. Serve garnished with coriander, green chillies and flatbread.

Notes

The recipe lovingly provided by Mckenzie’s.

Tried this recipe?Let us know how it was!

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Vegan Split Pea Curry