Lightly spicy, beautifully creamy and coconutty. I actually love eating this cold, especially as we come into SLIGHTLY warmer weather. The yellow split peas retain a lovely bite and the collagen mingles itself into the sauce seamlessly.
I created this recipe for Edible Health Collagen which I’m completely obsessed with. This is in no way a sponsored post, I create recipe content for their site and channels, but this recipe is one of my current weekly favourites so I just had to share it on here.
If you make one thing this week… I feel like this is the curry of the Spring season!
Yellow Split Pea CurryPrint Recipe
- 1 tbsp olive oil
- 1 small white onion finely chopped
- 3 cloves of garlic minced
- 2 tsp minced fresh ginger
- ½ - 1 red chili finely diced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp turmeric
- 200g yellow split peas
- 700ml water or stock
- 4 tbsp Edible Health Collagen, Marine Collagen
- 200ml coconut cream
- Salt to taste
- Short grain brown rice, spring onion, toasted coconut and coriander to serve
Heat olive oil in a large pot over a medium heat.
Fry the onion in the oil for 5 minutes.
Add in the garlic, ginger and chili and cook for a further couple of minutes.
Add in the cumin, coriander and turmeric. Mix for a minute before adding in the peas.
Mix together, pour in the water or stock. Bring to the boil, cover and simmer for 35 - 40 minutes; until the split peas are tender but still a little bite.
Stir in the coconut cream and collagen. Mix to combine and heat through for a further 5 minutes.
Season to taste with salt.
Serve with short grain brown rice, it’s so beautifully nutty, toasted coconut and lots of fresh coriander and spring onion!