Split Pea Pumpkin Curry

Easy, flavorful, filling, cheap, vegan. I simply loved this dish. The complimenting textures of potatoes and kabocha, plus the creamy nourishment of yellow split peas. Yummmmy! This is a much less oily version than restaurant pumpkin curry, and is what I consider comfort food 🙂 I will be making this again soon!

You need:

Yukon gold potatoes x3, cubes

1/4 kabocha squash, cubes

3/4 cup split yellow peas

1 cup water

1/2 cup coconut cream

1 small yellow onion chipped

3 lg cloves garlic, smashed

1 heirloom tomato

3 Campari tomatoes

Cayenne- to taste

Turmeric, 2 tsp

Cumin, 1 tsp 

Coriander, 1 tsp

Ginger 1/2 tsp 

Nutmeg 1/8 tsp

Cloves, 1/8 tsp

Curry powder 2 tsp

Black pepper 1/2 tsp

Salt to taste
Essentially all you need to do is sauté the onion and garlic until softened (could do oil free, but some nonstick spray enhances the flavor), throwing in your spices at the end when you turn off the heat. If you have and instantpot you can sauté in the pot and then simply throw in all the other ingredients on top! Use the bean/legume setting for 15 minutes! Alternatively, a covered simmering pot on the stove will do, you will sit likely need to simmer longer to soften your veggies and split peas.

Once done, throw in 1 cup frozen green peas and stir in until simply warmed through. This delicious dish is fantastic leftover, and lasted me up to a week in the fridge. Also this one seems to thicken up the next day, enriching the flavors as well 🙂 Serve with rice, garnish with avocado, fresh parsely, and green onion, and enjoy!

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