There’s something truly magical about the warmth of a curry simmering on the stove, filling the kitchen with an aromatic embrace. One rainy afternoon, as I gazed out at the drizzling skies, I felt an irresistible urge to craft a dish that would not only comfort the senses but also celebrate the humble split pea, an ingredient often overlooked. Inspired by the vibrant colors of the spices in my pantry and the creamy richness of coconut milk, I created this Golden Split Pea and Coconut Curry with Spinach. It turned out to be a delightful explosion of flavors, a perfect antidote to a gloomy day.
Ingredients
1 cup split peas, rinsed
1 tablespoon coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric powder
1 can (14 oz) coconut milk
3 cups vegetable broth
2 cups fresh spinach, roughly chopped
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Start by heating the coconut oil in a large pot over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. The aroma will begin to fill the air, teasing your taste buds with the promise of deliciousness.
Introduce the minced garlic and grated ginger, allowing them to mingle with the onions for another minute. This combination forms the aromatic base of your curry, setting the stage for the split peas to shine.
Sprinkle in the curry powder and turmeric, stirring well to coat the onions. The vibrant yellow hues will brighten up your pot and hint at the complex flavors to come.
Incorporate the rinsed split peas into the mixture, followed by the creamy coconut milk and vegetable broth. Stir everything together, bringing it to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes, or until the split peas are tender and creamy. Stir occasionally, and watch as the liquid thickens and transforms into a luscious curry.
When the split peas are cooked to perfection, fold in the fresh spinach, allowing it to wilt into the warm curry. Season with salt and pepper to taste, adjusting the flavors to your liking.
Serve the curry hot, garnished with fresh cilantro and lime wedges on the side. The pops of green from the cilantro and the zingy lime will elevate your dish, making it not only a feast for the palate but also a visual delight.
Enjoy this comforting bowl of Golden Split Pea and Coconut Curry with a side of warm naan or steamed rice, and let each spoonful transport you to a cozy haven, no matter the weather outside.