Split Pea and Spinach Curry
A quick and easy split pea and spinach curry that's high in protein, low in calories, and bursting with flavor.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
35g protein
50g carbs
7g fat
Ingredients
For 4 servings
- 2 cups split peas
- 4 cups spinach
- 1 onion
- 3 cloves garlic
- 1 inch piece ginger
- 1 14 oz can canned tomatoes
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- salt — to taste
- black pepper — to taste
- 4 cups water
Instructions
- 1
Rinse the split peas under cold water and set aside.
- 2
Finely chop the onion, garlic, and ginger.
- 3
In a large pot, heat coconut oil over medium heat.
- 4
Add chopped onion, garlic, and ginger to the pot and sauté until the onion is translucent.
- 5
Stir in curry powder, cumin powder, and coriander powder, and cook for another 1-2 minutes until fragrant.
- 6
Add the canned tomatoes, split peas, and water to the pot. Bring to a boil and then lower the heat to simmer for 15 minutes.
- 7
Add spinach to the pot and simmer for an additional 5 minutes until the split peas are tender.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh cilantro if desired.
Cook it this week.
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