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–+ servings

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 minutes
Cook Time 55 minutes
Course Main Course
Servings 5 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!