Potato and Split Pea Curry


  • 5 tsp olive oil
  • 1 large or 2 small onions chopped
  • 1-2 hot peppers diced
  • 4 tsp cumin
  • 2 TBSP minced garlic
  • 3 TBSP minced ginger 
  • 2 tsp turmeric
  • 1 ½ tablespoons curry powder or garam masala (your preference)
  • 1 large can diced tomatoes, drained
  • 8-10 medium potatoes chopped small (1/2 inch)
  • 2 carrots peeled and sliced into thin slices
  • 2 cups split peas
  • 4 cups vegetable broth
  • 1 small can tomato paste
  • 1 can coconut milk
  • Salt and pepper to taste


Sauté onions, peppers, garlic, ginger, and spices in olive oil. When onions are soft add diced tomatoes, broth and split peas and let cook at a boil for 20 minutes. Add and carrots and potatoes and continue to cook at a soft boil until potatoes and peas are almost done. Add the tomato paste and coconut milk and cook for an additional five. Serve over rice. 

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