clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
curried split peas in a metal bowl with rice

Easy Split Pea Curry {vegan, high protein, Oil-Free}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


A fit and frugal dinner: my easy split pea curry (also known as dal), made in one pot! It is vegan, high in protein, oil-free & gluten-free.



  • 3 and 1/2 cups (875 mL) water, divided
  • 1 medium onion, chopped
  • 2 teaspoons ground ginger
  • 2 teaspoons ground coriander
  • 1 and 1/2 teaspoons ground turmeric
  • 1 and 1/4 teaspoons 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 and 1/4 cups (255 g) dried yellow split peas, rinsed and drained
  • 1/4 cup (60 mL) canned tomato puree (see notes for options)

Suggested Accompaniments: Brown rice, Vegetable Rice, Spiralized vegetable noodles, lime or lemon wedges (for squeezing onto curry

Suggested Toppings: Chopped cilantro or mint leaves, finely chopped red onion



  1. In a medium, heavy saucepan, combine 1/2 cup (125 mL) of the water with the onion. Bring to a boil over medium high heat; cook and stir for 4 to 5 minutes until softened.
  2. Add the ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, (optional) cinnamon, split peas and tomato puree. Cook and stir for 2 minutes longer.
  3. Stir in the remaining 3 cups water. Bring to a boil and then reduce heat to low. Cook,  partially covered, for 35 to 40 minutes until the peas are tender (If you prefer the peas even more tender, cook for 5 minutes longer). Season with additional salt to taste.
  4. Serve with any of the suggested accompaniments or toppings, as desired.
  5. Serve warm with any of the suggested accompaniments and/or garnishes.


Storage: Store any leftover curry in an airtight container in the refrigerator for 3 days or the freezer for up to 6 months.

Tomato Options: An equal amount of marinara sauce can be used in place o the tomato puree, or 1.5 tablespoons tomato paste plus 2.5 additional tablespoons of water.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian


  • Serving Size: 1 and 1/4 cups (310 mL)
  • Calories: 238
  • Sugar: 7.4 g
  • Sodium: 354 mg
  • Fat: 0.8 g
  • Saturated Fat: 0 g
  • Carbohydrates: 44.6 g
  • Fiber: 17.5 g
  • Protein: 17.1 g
  • Cholesterol: 0 mg

Keywords: oil-free, split peas, yellow split peas, vegan protein, plant protein, clean eating, clean eats, fitness food, easy vegan curry, high protein

Do NOT follow this link or you will be banned from the site!