[donotprint] I’m always trying new things these days when it comes to food which is predominantly due to three main factors…
- I love trying new things and I don’t deal well with monotony
- I’m heavily influenced by others and when I spot something on another blog I simply must try it
- Items on special or new additions to the shop shelves just HAVE to be purchased!
So last week I spotted yellow split peas sitting beside the other bean, pulses and grains in my local supermarket and although I think I may seen them out of the corner of my eye before I didn’t pay them too much attention (food stacked on the lower shelves, unless sought out really does lack the ability to draw the eye even if you are only 5ft!). If I’m honest what really drew me in was the price. A medium sized bag of yellow split peas for 75cent…(less than 1 US dollar), how could I resist.
I thought they might be similar to lentils, somewhere in between the red and green variety, perhaps a little mushy, though I hoped they might retain their structure and texture a little better. I decided to make up a simple yet extremely tasty yellow split pea curry; something along the lines of a Dhal though with the inclusion of a couple of veggies.
Yellow split peas, sugar snap peas and carrot…a nice mix of spices and just enough of a hit of chilly…it was delicious! The yellow split peas cooked up in no time; no need to soak, boiled rapidly for 10 minutes and simmer with spices and vegetables for a further 30…they were tender with an ever so slight amount of bite and as hoped retained their flat yellow pea appearance.
The inclusion of turmeric served to enhance and pay tribute the natural colour of the yellow split peas and the carrots and sugar snap peas provided a wonderful contrast of both colour and texture. A vibrant bowl of healthy protein rich curry served up with some homemade spelt flat bread; a bowl of curry for lunch never fails to hit the spot!
I thought I might be stuck on the salad train this January having eaten so much warming comfort food over the holidays but my craving continues and needs must; it’s been far too cold out over the past couple of weeks to consider eating anything other than warming comfort food, unless situated beside a heater while consuming it!
So what’s the low down on the split pea…
- Rich in complex carbohydrates and protein
- A great source of fibre (10g per ½ cup serving; 3g of soluble and 7g of insoluble)
- Mineral dense, notably in phosphorous and potassium
- Packed full of Vitamin B1 and folate
Healthy on all counts! I’m in the process of coming up with another way of using them![/donotprint]
Yellow Split Pea and Sugar Snap Curry
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 35-40 minutes
- 50g (1.7oz) yellow split peas (uncooked weight) + 200ml water
- ¼ large white onion finely chopped
- 1 tsp olive oil
- 1 medium carrot diced
- 50g (1.7oz) sugar snap peas
- ½ tsp ground coriander
- ¼ tsp turmeric
- ¼ tsp cumin
- ¼ tsp cinnamon
- 1 clove of garlic minced
- ½ small green chilli finely chopped
- 125ml (1/2 cup) vegetable stock)
- 2 tbsp soy milk
- 1 tbsp fresh coriander roughly chopped
- Pinch of salt
- Pinch of black pepper
- Cover yellow split peas with water, bring to the boil and allow to rapidly boil away for 10 minutes.
- Meanwhile add garlic, onion and olive oil to a pan and cook for 3-5 minutes until onion becomes translucent. Add in chilli and all spices and cook for a further 2 minutes.
- Add onion and spice mixture to the split peas, cover and simmer for a further 10 minutes.
- Stir in diced carrot and pour in vegetable stock and continue simmering for 10 more minutes.
- Add a little extra stock to the split peas if they are drying out.
- Simmer for a final 5-10 minutes or until the carrots and peas are tender.
- Place sugar snap peas in a microwave safe dish with two 1 tablespoon in the water and heat/steam on high for 1 ½ minutes; alternatively you can add them to the peas and allow to simmer in the mix for the final 5-10 minutes but I prefer them to retain a little bite.
- Stir threw sugar snap peas, soy milk, season with salt and pepper and served topped with fresh coriander.