Recipes that feel both special and simple can be rare, and that’s why I’m obsessed with making this curry. It involves just enough work to feel special: A bunch of chopping, overnight soaking, some sauteing, a long simmer… yet the end result can also feed a person or couple for a few days, with variety. Maybe one day serve with rice, another with a toasty flatbread, another day with tostones. It’s endlessly adaptable based on the vegetables you have around, and even the yellow split peas are negotiable as a base. Chickpeas or lentils would work just as well for a filling meal that only gets better as it sits for a couple of days in the fridge.
Special, Simple Curry
- Six ounces yellow split peas (about half a small bag), soaked overnight
- Three tablespoons coconut oil
- ½ yellow onion, roughly chopped
- Three to five cloves garlic, roughly chopped
- Two teaspoons soy sauce
- One teaspoon sriracha, or to taste
- Salt and pepper, to taste
- One (13.5 ounce) can of full-fat coconut milk
- One tablespoon curry powder
- Two cups of hearty vegetables, like pumpkin, sweet plantain, eggplant, or jackfruit
- One cup of leafy greens — kale, spinach, or bok choy are good — roughly chopped
- Cook the yellow split peas in a medium pot over medium heat, covered in about 2 inches of well-salted water.
- As they cook, heat the coconut oil in a medium pan over medium heat. When it begins to shimmer, add the onions and garlic, salting with Kosher salt. Keep the heat even so that the onions and garlic until translucent but not browning. If they finish before the peas are done, remove the pan from heat.
- When the water reaches the top of the peas, add the one can coconut milk and the hearty vegetables. Add soy sauce and sriracha, as well as curry powder. Let it all come to a simmer, stirring intermittently.
- When the liquid has thickened and once again the peas are peeking out, stir in the greens until they are fully wilted.
- Season with sea salt and pepper to taste. Serve with rice, flatbread, or starch of choice.