Meatless Monday – Yellow Split Pea, Coconut and Cauliflower Curry

Yellow Split Pea, Coconut and Cauliflower Curry

Serves 4

First Monday of the year! Bring it! This healthy veggie curry is simple but scrumptious. It’s  perfect for the new year because it’s freezer friendly, diet friendly and packed with iron and fibre.  It’s totes a winner dinner!


1 tablespoon olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece ginger, finely chopped
3 tablespoons curry paste (I like to use Korma)
200g yellow split peas, rinsed
1½ litres vegetable stock
3 tablespoons  desiccated coconut, plus extra to sprinkle if you like
1 cauliflower, broken into small florets
cooked basmati rice, to serve
coriander leaves, roughly chopped, to garnish

How to:

  1. Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 minutes, until onion softens and add the curry paste. Stir-fry for 1 minute before adding the split peas, stock and coconut.
  2. Bring the mixture to the boil and simmer for  at least 1 hour or until the split peas are soft. Check the liquid levels during cooking. Don’t let the mixture dry out, if necessary add a little  more stock or water.
  3. After an hour, add the cauliflower and cook for about 15 minutes or until tender.
  4.  Sprinkle with coriander leaves, and extra coconut if you like and serve with rice or rotis.

Preparation Time: 15 minutes    Cooking Time: 1 hour 15 minutes


Add some green to this dish by stirring through some baby spinach at the end of cooking.

If you want a really coconut flavour, use half the amount of stock and a can of coconut milk.