Dinner/ Lunch

Yellow Split Pea Curry

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 Curry

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 40 minutes


  • 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!


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