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Dinner recipe · from the recipe book

Split Pea and Potato Coconut Curry

Creamy, golden split peas simmered with tender russet potatoes, coconut milk, ginger and warm spices, finished with peas and fresh cilantro.

Split Pea and Potato Coconut Curry

Ingredients

  • 1¼ cups250 gGreen split peas, dryrinsed
  • 2 medium450 gRusset potatoespeeled and cut into 1-inch cubes
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 2 tbsp30 gTomato paste
  • 3¾ cups900 gWater
  • ⅔ cup160 gCoconut milk, cannedstirred well
  • 1 cup130 gGreen peas, frozen
  • 1 tsp6 gSalt
  • 2 tbsp30 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Before cooking, rinse the split peas, chop the onion, mince the garlic, grate the ginger, and peel and cube the potatoes.
  2. Set the pressure cooker to sauté and heat the canola oil. Add the onion and cook, stirring, until soft and golden, about 6 minutes.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  4. Add the curry powder, cumin and turmeric and stir for 30 seconds, then stir in the tomato paste and cook for 1 minute.
  5. Pour in the water and scrape up any browned bits from the bottom. Add the split peas, the potatoes and the salt, and stir.
  6. Lock the lid and cook at high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before releasing the rest.
  7. Open the lid, set to sauté, and stir in the coconut milk and the frozen peas. Simmer for 3 to 4 minutes until the peas are hot and the curry is thick, mashing a few potato pieces to thicken it more if you like.
  8. Turn off the heat, stir in the lemon juice, and serve topped with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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

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