Creamy split pea curry

Creamy split pea curry

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(13 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4
This freezable vegetarian curry reheats well, and provides 3 of your 5 a day - perfect for busy families eating at different times

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal435
  • fat18g
  • saturates9g
  • carbs47g
  • sugars17g
  • fibre8g
  • protein16g
  • salt0.8g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 peppers (any colours will do), chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 4 tbsp curry paste (I used jalfrezi)
  • 2 tsp nigella or black onion seeds
  • 200g yellow split peas
  • 400g can chopped tomatoes
  • 400g can light coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • bunch coriander, stalks finely chopped, leaves roughly chopped
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 150g coconut yogurt, plus a dollop to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • boiled rice or mini naan breads, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat the oil in a large flameproof casserole dish with a lid. Add the onions and peppers, and cook for 10 mins until softened. Add the curry paste and nigella seeds, stir for 1 min, then add the split peas, tomatoes, coconut milk and coriander stalks. Bring to a simmer, then cover and bubble gently for 45 mins, or until the split peas are tender. If eating at different times, turn off the heat and cover the curry with a lid. Reheat on the hob or in a microwave until piping hot, adding a splash of water if the curry looks too thick.

  2. Just before serving, add the lime zest and juice, coconut yogurt and generous seasoning. Serve with rice or naan, with a dollop of yogurt on top and scattered with coriander leaves.

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Comments, questions and tips

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23rd Apr, 2017
Really annoyed that this recipe hasn't been removed or amended. It's obvious from the comments below and my experience that the split peas will not soften in the tomatoes. I soaked my split peas overnight before cooking, as I've used split peas before. So the reason they are not softening after simmering for well over the given time has to be the tomatoes. should they be cooked separately perhaps? I don't have a slow cooker and don't want to put this in the oven for hours which will defeat the object of a budget recipe,.
6th Feb, 2016
Can anyone please suggest an alternative to split peas as this is a delicious recipe, but I can't get the split peas to soften (I've tried different brands as well as soaked and unsoaked!)? Thanks in advance!
14th Feb, 2016
try green lentils
21st May, 2016
Thanks, I'll give it a go!
17th Nov, 2015
Delicious! This has become a midweek staple!
28th Jul, 2015
Have registered just to post this. Having soaked the newly bought yellow split peas for about 30 hours then cooked per instructions I was very confused as to why after 3hrs of simmering they are still crunchy. Have now read online that cooking them in tomatoes prevents them softening. How on earth did this work for others?
6th Jul, 2015
With the new printable version it misses out the nutritional information and how many the recipes serves which is very frustrating as these now have to be added manually. Is there any way of incorporating this information?
20th May, 2015
I've made this twice now and it's been a great hit with the family. The added lime and coconut take this curry to another dimension. I used CoYo Coconut milk yoghurt (vanilla flavour) as I thought other yoghurts would be too sweet and this was absolutely delicious. I tried it with rice and naan bread and the latter was the more successful as I thought some of the flavour was lost in the rice as it isn't a very spicy curry. I did have a problem with cooking the split peas- in all I cooked the curry for 70 minutes after bringing to a simmer. It would be really helpful if the home economist who devised this delicious recipe could give further guidance on the cooking of the split peas.
19th May, 2015
I made this last night. I assume the yellow split peas referred to are dried? If so the instructions should be to soak them overnight as after hours of cooking in the sauce they are still raw and inedible.
26th Apr, 2015
Tasted great with a few tweaks. Had to use full fat coconut as had no reduced fat and added dried chick peas and beans and carrots . Any ideas about making this in a pressure cooker, it would significantly reduce cooking time. Should the coconut milk and tomatoes be added after pressure cooking?
26th May, 2015
After several hours of cooking the split peas are still not cooked and are basically inedible. Should these have been pre-soaked (neither the recipe or the split pea packet advised that this was necessary)? Thanks.
goodfoodteam's picture
16th Jul, 2015
Hi there, sorry to hear you're not having success with this recipe. No, they don't usually require soaking and should cook in the time advised. Perhaps you could try another brand?
6th Feb, 2016
Many thanks for the reply. Unfortunately I had the same problem using a different brand (both soaked and unsoaked). Do you have an alternatives to split peas you could suggest? Thanks!
26th Apr, 2015
Any ideas on timing etc if cooking in a pressure cooker?
goodfoodteam's picture
12th May, 2015
Hi alexfood, thanks for getting in touch. We haven't tested it using a pressure cooker but would estimate it would take around 15 minutes. Let us know how it goes if you try it out. 
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