In the heart of a sun-drenched kitchen, where the aroma of spices dances in the air, I found inspiration for this vibrant dish. It was a rainy afternoon, and I was sifting through my pantry, craving something both hearty and comforting. As I stumbled upon a bag of golden split peas, memories of my travels to Southeast Asia flooded my mind. The rich, creamy curries I had tasted there inspired me to create a dish that brings together the earthiness of split peas and the tropical sweetness of coconut milk. This Golden Split Pea and Coconut Curry is not only a feast for the eyes but also a bowl of warmth that embraces you with every spoonful.
Ingredients
1 cup golden split peas
1 tablespoon coconut oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 can (14 oz) coconut milk
2 cups vegetable broth
1 medium carrot, diced
1 red bell pepper, diced
1 cup spinach leaves, roughly chopped
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Begin by rinsing the golden split peas under cold water until the water runs clear. This simple step not only cleans the peas but also ensures that the final dish is free of any earthy grit. In a large pot, heat the coconut oil over medium heat, letting it melt and shimmer like the sun breaking through clouds.
Once the oil is ready, add the finely chopped onion and sauté until it becomes translucent, releasing its sweet aroma into the kitchen. Stir in the minced garlic and grated ginger, allowing them to mingle and infuse the oil with their vibrant flavors. The kitchen is now alive with a beautiful bouquet of scents!
Next, sprinkle in the curry powder, turmeric, and cumin seeds. Toast these spices for a minute, allowing their essential oils to bloom and intensify. This step is crucial, as it sets the foundation for a deeply flavorful curry.
With the spices dancing in the pot, add the washed split peas, diced carrot, and bell pepper. Pour in the coconut milk and vegetable broth, stirring everything together gently. As you watch the split peas absorb the liquid, you can almost hear them whispering promises of a hearty meal.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the split peas are tender and creamy. Stir occasionally, ensuring that the peas don’t stick to the bottom of the pot. As it cooks, the curry will thicken and transform into a luscious golden hue, reminiscent of the sun setting over tropical shores.
Once the peas are perfectly soft, fold in the chopped spinach and season with salt and pepper to taste. The spinach will wilt beautifully, adding a vibrant green contrast to the golden curry.
Serve this comforting dish hot, garnished with fresh cilantro for a burst of freshness. Pair it with fluffy basmati rice or warm naan bread for a complete meal that evokes the warmth of Southeast Asian kitchens. As you dig in, let the comforting flavors transport you to that rainy afternoon where culinary magic was born.
Enjoy every spoonful of this Golden Split Pea and Coconut Curry, a dish that not only fills your belly but also warms your soul!