Curry Yellow Split Peas with Rice


16 oz. of dried yellow split peas
1 large onion – sliced
½ cup of baby carrots - sliced
5 cloves of garlic – chopped
14 oz. classic coconut milk
1 cup of Italian parsley – chopped
2 stalks celery – chopped
1 jalapeño – chopped with seeds
4 cups chicken broth and more if needed
2 tablespoons olive oil
1 tsp. curry powder
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
1 tsp. paprika
½ tsp. red pepper flakes
½ tsp. turmeric


Soak the dried split peas in water for at least 1 hour, preferably longer.
Heat a sauce pot with olive oil and add the onions to sauté until the onions are slightly golden then add the garlic and parsley and continue to sauté for a minute or two.
Add the celery, carrots and chicken broth and beans. Add the coconut milk and the seasonings.
Continue to simmer on low for another hour or so. If the beans soak up all of the broth and the dish becomes too thick add more broth, about a ½ cup at a time.
Simmer on low until the beans are soft. This will take long – be prepared to simmer for at least an hour or two.
Serve over rice or as is.


This dish is a dish is very delicious and really quite easy, just set aside the time to make it. You will be glad you did. It will peak your senses and encourage you to try to cook with the different spices of the world.

Enjoy with much love,



Friday, April 19, 2013 - 10:46am

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