Curried Yellow Split Peas and Cauliflower

Total Time
Prep 10 mins
Cook 15 mins

Vegetarian Times Jan 2003.

Ingredients Nutrition


  1. In large saucepan, combine split peas and water, and bring to a boil over medium heat.
  2. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
  3. Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes.
  4. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
  5. Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well.
  6. 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.
  7. Stir in coconut, raisins and salt to taste. Serve hot.


Most Helpful

Overall, it was ok, but I had to change the recipe a lot. It was kind of bland, so I added more curry powder, some garlic salt and cumin. My main problem was with the liquid. There was way too much liquid and it looked like soup. I tried to cook it off, but there was too much. Then I tried scooping some out, but ingredients got in the way. Finally, I added about 3/4 cup couscous and let it cook some more. The couscous soaked up a lot of the liquid, but overall the texture was gloopy. In the future, I would use none of the cooking water and not as much broth.

s_cohen December 16, 2007

We liked this and it's easy to make. Served over brown rice. I left out most of the oit- just like I always do. The peas and bell pepper are lovely in the sea of yellow. Thanks for posting.

VegSocialWorker October 23, 2007

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