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Dinner recipe · from the recipe book

Split Pea and Chickpea Curry with Eggplant

A thick, earthy yellow-green curry of creamy split peas and tender chickpeas with silky eggplant, peas and a bright ginger-lime finish over fluffy basmati-style rice.

Split Pea and Chickpea Curry with Eggplant

Ingredients

  • 1 cup180 gGreen split peas, dryrinsed
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • ½ medium300 gEggplantcut into 3/4-inch cubes
  • 1 medium119 gGreen bell pepperdiced
  • 1 cup134 gGreen peas, frozen
  • 2 medium246 gTomatoeschopped
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp20 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1 tbsp6 gCurry powder
  • ½ tsp1 gCrushed red pepper
  • 1 tsp6 gSalt
  • 4⅔ cups1,100 gWater
  • ½ cup120 gPlain yogurt, low-fat
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped
  • 1¼ cups220 gLong-grain white rice, dryrinsed

Steps

  1. Prep first: rinse the split peas and the rice separately, chop the onion and tomato, cube the eggplant, dice the green bell pepper, mince the garlic, grate the ginger and chop the cilantro.
  2. Start the rice: bring the rice and about one third of the water to a boil in a small pot, cover, reduce to low and cook 15 minutes, then rest off the heat, covered, until serving.
  3. Set the pressure cooker to sauté and heat the canola oil. Add the onion and cook 5 minutes until soft and golden at the edges.
  4. Add the garlic and ginger and cook 1 minute. Stir in the cumin, coriander, turmeric, curry powder and red pepper flakes and cook 30 seconds until fragrant.
  5. Add the tomato and cook 3 minutes, scraping up any browned bits. Add the eggplant and green bell pepper and stir to coat.
  6. Add the split peas, the chickpeas, the salt and the remaining two thirds of the water. Stir, lock the lid and cook at high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before venting.
  7. Open the lid, switch to sauté, stir in the peas and simmer 3 minutes until hot and the curry is thick; mash a few split peas against the side for extra body.
  8. Turn off the heat and stir in the lime juice. Serve the curry over the rice, topped with a spoonful of the yogurt and the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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