Is it too late for stew? Considering we’ve had some 40-odd-degree days in the past week, I’m gonna say no, it isn’t. Besides, I’ll go for a good curry any time of year!
I’m calling this curry a “stew” because it’s just barely on the liquidy side, as far as curries go, but you are more than welcome to serve it over cooked brown rice or quinoa like a traditional curry.
It makes use of some of my favorite ingredients, such as legumes (the underutilized split pea), cauliflower (curry-roasted, but of course!), and curry powder (yeah I know, it’s an inauthentic “cheat” ingredient for a “real” curry, but I love it to death). It makes a nice big batch that can feed you all week or can even be frozen for later. In short, it’s nutritious, filling, and flavorful—what more could you ask for?
Per serving (if 6): 316 calories, 11.5g fat (8g sat), 43.9g carbs, 16g fiber, 14.2g protein
Per serving (if 8): 237 calories, 8.6g fat (6g sat), 32.9g carbs, 12g fiber, 10.6g protein
- 1 1/3 cups yellow split peas, parboiled*
- 1 batch Curry-Roasted Cauliflower, chopped small
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large yellow onion, peeled and roughly chopped
- 1 large or 2 small carrots, peeled if desired, chopped
- 1 (2-inch) knob fresh ginger, peeled and minced
- 6 cloves garlic, peeled and minced
- 2 tablespoons good-quality curry powder
- 1 teaspoon ground turmeric
- 2 cups (or one 15-oz. can) vegetable broth
- 1 (15-oz.) can light coconut milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon garam masala
- 1 to 1½ teaspoons sea salt, or to taste
- Chopped cilantro and/or green onions, for serving (optional)
- Parboil the split peas in advance by placing them in a saucepan, covering with cold water, and simmering over medium-low heat for 45 minutes to an hour, until softened. (*If desired, you can replace the split peas with 2 cups cooked or canned chickpeas or lentils.) When finished, drain and set aside.
- Prepare the Curry-Roasted Cauliflower; while it's in the oven, you can chop your onion and carrot and prep the rest of the stew. When it's done roasting, simply remove it from the oven and set it aside.
- In a large pot over medium heat, add the coconut oil. When it's hot, add the mustard seeds and cumin seeds, stir to coat with the oil, and cover the pot with a lid. Listen for the mustard seeds to begin popping; when the popping has subsided, remove the lid and add the chopped onion. (You can omit the mustard seeds and skip this "popping" step if you prefer, simply adding the onion about 30 seconds after the cumin seeds.)
- Sauté the onion for 4-5 minutes or until softened, stirring often.
- Add the carrot and the minced ginger and garlic. Cook and stir for 1 minute, until fragrant.
- Add the curry powder and turmeric and stir to coat the veggies. Cook for about 30 seconds, stirring constantly.
- Add the vegetable broth, coconut milk, and pre-parboiled split peas; stir to combine. Turn the heat down to medium-low and simmer for 15 minutes, stirring occasionally.
- Stir in the roasted cauliflower, apple cider vinegar, garam masala, and 1 teaspoon sea salt. Simmer for 10 more minutes.
- Just before serving, taste for seasoning and add additional salt as desired. Serve hot, garnished with chopped cilantro and/or green onions, if desired.
If you like this recipe, you might enjoy some of my other Indian (or Indian-inspired) recipes as well: