Organic Yellow Split Pea Curry (V, GF)

Yellow split peas are an incredible source of protein, fiber, low in fat, and rich in vitamins & minerals. The spices in this dish help to reduce inflammation, support digestion, and boosts immunity. This recipe is so versatile ~ enjoy it as a soup, pour it over rice, quinoa, cauliflower rice, roasted veggies, or a baked potato. Possibilities are endless!


2 cups of organic yellow split peas

2 organic celery stalks, chopped

2 organic carrots, peeled & chopped

1 organic yellow onion, chopped

6 cloves organic garlic, chopped

1 1/2 inch organic ginger root, peeled & minced

1 tbsp organic yellow curry powder

1 tbsp organic turmeric powder

Sea salt to taste

(Optional) garnish with chopped green onions, parsley, cilantro

Soak yellow split peas overnight. The next morning, strain excess water and put them in a slow cooker. Add chopped onions, carrots, celery, and enough purified water so that there is an inch of water over everything. Cover and let it cook all day on low heat, stirring occasionally.

20 minutes before you’re ready to eat, you’ll create the spice mixture. Sauté garlic and minced ginger in coconut or sesame oil, until tender and lightly browned. Add turmeric and curry powder. This opens up the healing properties of the spices. It makes a paste ~ I add a little bit of the split pea broth to the mixture until it becomes a thick liquid. Pour spice mixture into the soup and stir. Add sea salt to your preferred taste. For a soup-like consistency – add more water. For a thicker stew – let it cook longer, uncovered. I love garnishing it with chopped green onions, parsley, and cilantro.


Baked Potato topped w/Yellow Split Pea Curry, Sautéed Kale/Beet/Onion/Garlic/Chickpea/Lemon Medley, Green Onions, Parsley, Cilantro, & Broccoli Sprouts
Yellow Split Pea Curry over Quinoa & Cauliflower Rice with a side of Swiss Chard and Roasted Red Potatoes.