How to Make Split Pea and Cauliflower Curry. Split Pea and Cauliflower Curry Recipe. Essentially this is a dhal, but I’ve put my own stamp on it by bulking it out with cauliflower. You can use this as a base for other vegetables, too. I love to add leafy greens, such as kale and spinach, or zucchini and broccoli. Make it your own and take the opportunity to use up any veggies in the crisper so they don’t go to waste.
Prep: 10 mins
Cook: 35 mins
200 g (1 cup) yellow split peas
1 onion, chopped salt flakes
½ head cauliflower (350–400 g), cut into small florets
270 ml canned coconut milk, plus extra to serve, if desired
2 tbsp coconut oil
1½ tsp ground turmeric
2 tsp cumin seeds
1 small green chilli, finely chopped
3 tbsp crispy fried shallots Small handful of mint leaves Naan, roti or steamed rice, to serve
Place the split peas and onion in a large saucepan and cover with 1.5 litres of water. Add a good pinch of salt and bring to the boil, skimming off the impurities that rise to the surface. Reduce the heat and simmer for 15 minutes. Add the cauliflower and continue to cook for a further 15 minutes until the split peas are tender. Stir in the coconut milk and cook for 2 minutes until the curry has thickened.