Can I use green split peas instead of yellow?

Yes! Green split peas work, but they may take a little longer to soften and can taste slightly earthier. Add 5–10 minutes if needed.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 4–5 days . It thickens as it sits—just add water when reheating.

Can I freeze this curry?

Absolutely. Freeze in portions for up to 3 months . Thaw overnight in the fridge and reheat with a splash of water.

How can I make it even higher protein?

This is already a great high-protein base, but you can serve it with quinoa or add a side of roasted chickpeas (or just double down with a bigger bowl—also valid).

Is this really oil-free and still flavorful?

Yes! Water-sautéing the onion and blooming the spices builds flavor without oil. The split peas make it naturally creamy and satisfying.

Easy Split Pea Curry: Delicious 45-Min Power Bowl

Name: Easy Split Pea Curry
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Indian-inspired
Ingredients: 3 1/2 cups water, divided; 1 medium onion, chopped; 2 teaspoons ground ginger; 2 teaspoons ground coriander; 1 1/2 teaspoons ground turmeric; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/4 teaspoon cayenne (more or less to taste); 1/2 teaspoon fine sea salt, plus more to taste; Optional: 1/4 teaspoon ground cinnamon; 1 1/4 cups dried yellow split peas, rinsed and drained; 1/4 cup canned tomato puree

Description

This Easy Split Pea Curry is a high-protein, oil-free comfort meal made with warm spices, tender yellow split peas, and simple pantry ingredients. It’s a one-pot, budget-friendly dinner that’s hearty, flavorful, and perfect for busy weeknights or meal prep.

Ingredients

Scale

3 1/2 cups water, divided
1 medium onion, chopped
2 teaspoons ground ginger
2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon cayenne (more or less to taste)
1/2 teaspoon fine sea salt, plus more to taste
Optional: 1/4 teaspoon ground cinnamon
1 1/4 cups dried yellow split peas, rinsed and drained
1/4 cup canned tomato puree

Optional Toppings:
Chopped cilantro, diced red onion, lemon or lime juice, coconut yogurt, crushed red pepper, green onions.

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Instructions

In a medium heavy saucepan, combine 1/2 cup water and chopped onion. Bring to a boil over medium-high heat. Cook and stir for 4–5 minutes until softened.
Add ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, optional cinnamon, split peas, and tomato puree. Cook and stir for 2 minutes.
Stir in the remaining 3 cups water. Bring to a boil, then reduce heat to low.
Cook partially covered for 45–50 minutes, stirring occasionally, until split peas are tender. Add more water as needed for desired consistency.
Season with additional salt to taste. Serve warm with desired toppings.

Notes

If curry becomes too thick, add water 1–2 tablespoons at a time while stirring.

For softer peas, cook an additional 5 minutes.

Tomato sauce or crushed tomatoes can replace tomato puree if needed.

Stores well in the refrigerator for up to 5 days and freezes beautifully.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 280 kcal
Sugar: 6 g
Sodium: 320 mg
Fat: 1 g
Saturated Fat: 0.2 g
Unsaturated Fat: 0.5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 16 g
Protein: 18 g
Cholesterol: 0 mg