Split pea and vegetable curry

(7 ratings)
A spicy vegetarian curry that is delicious and mildly hot. This is easy to cook. Serve with naan bread or boiled rice.
A spicy vegetarian curry that is delicious and mildly hot. This is easy to cook. Serve with naan bread or boiled rice.
  • Serves: 6

  • Prep time:

    including 30 mins soaking of split peas
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Instead of an Indian takeaway, why not cook this delicious, slightly hot vegetarian curry? It is easy to cook and will appeal to the whole family. Delicious served with naan bread or boiled rice


  • 200g (7oz) yellow split peas
  • 2 tbs vegetable oil
  • 1 large onion, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 large red chilli, deseeded and chopped
  • 2 carrots, peeled and cut into chunks
  • 2 sprigs curry leaves, optional
  • Salt and freshly ground black pepper
  • 400ml can light coconut milk
  • 200g (7oz) paneer (vegetarian cheese), cubed
  • 200g (7oz) sugar-snap peas, trimmed
  • 1 tsp cumin seeds, toasted, optional
  • Naan bread toasted, to serve

Look out for fresh curry leaves in Asda, sold in the fruit and veg area - use, and freeze the remainder. Alternatively, buy dried (we used ones by Bart spices).


  1. Rinse the split peas in a sieve under the cold tap, then simmer in 900ml (1½ pints) fresh water for 30 mins.
  2. Heat the oil in a large flameproof casserole. Add the onion and fry very gently, until softened. Stir in the garlic, spices and chilli and fry about 5 mins until the onion is golden brown.
  3. Add the split peas, carrot and curry leaves, if using, season and then simmer for 10 mins. Stir in the coconut milk and paneer, and simmer for 10 more mins.
  4. Add the sugar-snap peas and cook for 5 mins, until they’re tender and the liquid has thickened. Sprinkle with cumin seeds, if using, and serve with warm, toasted naan bread.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 300(kcal)
  • Fat 15.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(7 ratings)

Your comments


It has some heat, but very little flavour. I need to make use of the leftovers so will try adding massaman paste. Won't make it again without some serious taste adjustments, wish I'd read the other comments first...


why is this in the vegan section if it contains cheese?


This recipe is really disappointing was far far too bland if you follow the quantity's above! I ended up adding some home made green thai paste to help it with flavour. The split peas eat up a lot of flavour.. so I would suggest maybe doubling the quantity of spices at least!

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