Curried Yellow Split Peas and Cauliflower

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Looking for something exotic and fast for dinner? This robust main course is both colorful and packed with flavor. For added zest, serve this with your favorite chutney and a scoop of unflavored yogurt. Round out the meal with sliced seasonal fruit, such as pineapple, oranges or apples, plus shortbread cookies and hot spiced tea.

  • 4Servings


  • 1 cup dried yellow split peas, well rinsed
  • 3 cups water
  • 3 Tbs. vegetable oil
  • 1 Tbs. ground turmeric
  • 1 tsp. curry powder or to taste
  • 1 onion, diced
  • 1/2 head cauliflower, trimmed to florets
  • 1 to 11/2 cups vegetable stock, or as needed
  • 1 cup green peas, fresh or frozen
  • 1/2 red bell pepper, seeded and diced
  • 2 Tbs. shredded coconut
  • 1/2 cup raisins


In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.

Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.

Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.

Nutrition Information

  • Calories: 380
  • Carbohydrate Content: 56 g
  • Fat Content: 13 g
  • Fiber Content: 17 g
  • Protein Content: 15 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 150 mg
  • Sugar Content: 23 g