Straightforward Split Pea Curry (Vegan, Oil-Free)

Yellow split peas cook into a tender, velvety curry with onion, tomato, ginger, turmeric, and warm spices. Made in one pot without oil or soaking, it is an affordable vegan and gluten-free dinner with 17 grams of protein per serving.

Introduction

A pot of curry is one of my go-to answers to a chilly evening. The fragrance of the spices reminds me of the curries my mother and grandmother made, and the warmth of a bowlful never gets old.

Yellow split peas are particularly good here. They have a gentle sweetness, and as they cook, they make the curry thick and velvety without coconut milk or a separate sauce. This is the plain, boldly seasoned food I crave after a stretch of rich meals—and it is friendly to a busy weeknight budget, too.

You need only chop an onion. The rest goes into the pot with dried split peas, tomato puree, and spices. No presoaking, no oil, and plenty of room to adjust the heat to your taste.

Why You’ll Love This Split Pea Curry

• One pot and pantry-friendly:Dried peas, tomato puree, and ground spices do the work.
• No soaking required:Rinse the split peas and start cooking.
• Satisfying texture:The peas become tender and the sauce thickens as they simmer.
• Flexible at the table:Serve it over rice or vegetables and add the toppings you like.
• Good for leftovers:The cooked curry keeps for 3 days in the refrigerator or up to 6 months in the freezer.
• Fits many dietary needs.The curry is vegan, oil-free, gluten-free and grain-free.
• High protein and high fiber.Each serving boasts 17 grams protein and 17.5 grams fiber.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Yellow split peas:Use dried yellowfieldsplit peas, the type typically sold as yellow split peas in U.S. supermarkets. Rinse and drain them before cooking.
• Onion:Softens in water to make the savory base without oil. Frozen chopped onion works in a pinch.
• Water:Softens the onion and cooks the peas; have a little extra ready if the pot gets too thick before the peas are tender.
• Ground ginger, coriander, turmeric, and cumin:Give the curry its warm, earthy flavor. Adjust the spices to suit your palate.
• Garlic powder:Adds garlic flavor without another ingredient to chop.
• Cayenne:Provides adjustable heat.
• Fine sea salt:Seasons the peas; taste again at the end.
• Cinnamon, optional:Adds a subtle warm note.
• Canned tomato puree:Adds tomato flavor and body. The recipe card includes two alternatives.

How to Make Split Pea Curry

Note that the complete instructions are also in the recipe card below.

1. Soften the onion.In a medium, heavy saucepan, combine the chopped onion with 1/2 cup of the water. Bring to a boil over medium-high heat and cook, stirring, for 4 to 5 minutes, until softened.
2. Warm the spices.Add the ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, optional cinnamon, rinsed split peas, and tomato puree. Cook and stir for 2 minutes.
3. Simmer the peas.Stir in the remaining 3 cups water and bring to a boil. Reduce the heat to low and cook, partially covered, for 45 to 50 minutes, until the peas are tender. Add more water as needed if the curry becomes too thick before they finish cooking.
4. Season and serve.For softer peas, cook about 5 minutes longer. Taste, add more salt if needed, and serve warm with your go-to accompaniments.

Taste and Texture

The yellow split peas have a mild sweetness that balances the earthy turmeric and cumin, while ginger and cayenne add warmth. The curry is thick and velvety, with tender peas rather than a completely smooth puree. A squeeze of lemon or lime brightens each bowl.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months. Reheat until hot, adding a splash of water if it has thickened.

Serving Suggestions

Spoon the curry over brown rice, cauliflower rice, vegetable spirals, or another grain or vegetable you enjoy. I like to add a lemon or lime wedge for a fresh finish. Chopped cilantro or mint, minced onion, diced cucumber or tomato, toasted sesame seeds, sliced almonds, dairy-free plain yogurt, chutney, or achaar are other good toppings; choose according to what you love, as well as your dietary needs.

Flavor Variations

Use less cayenne for a milder curry or more if you like heat. You can also adjust the ginger, turmeric, cumin, and garlic to your taste; the spice amounts are a starting point.

Try chopped cilantro or mint and a squeeze of citrus, or add diced cucumber, tomato, dairy-free yogurt, chutney, or achaar. Toasted sesame seeds or sliced almonds add crunch.

Tips for Success

Put the dried split peas in a fine-mesh strainer and rinse under cold water, checking for any debris. They do not need to soak.

Keep the saucepan partially covered during the low simmer. Some batches of split peas take longer to soften; if the curry thickens before the peas are tender, stir in more water and continue cooking. Give it about 5 extra minutes if you prefer very soft peas.

This recipe uses yellow field split peas. Chana dal (split desi chickpeas) and split pigeon peas may look similar and are sometimes labeled yellow split peas, but they are different legumes. They can be used in an equal amount; allow for possible extra water and a longer cooking time, and expect a different flavor.

Ingredient Substitutions

Use an equal amount of marinara sauce, or use 1 1/2 tablespoons tomato paste plus 2 1/2 tablespoons additional water in place of the 1/4 cup tomato puree. Marinara will bring its own seasonings, so taste before adding more salt.

Green split peas also work, although the color and flavor will change. In a reply to a reader, I also noted that red lentils can be used without changing the recipe; brown or dark green lentils may need a few extra minutes. Check tenderness as they cook.

Frequently Asked Questions

No. Rinse and drain the dried peas, then add them directly to the pot.

Yes, use the same amount, but these are different legumes from yellow field split peas. They may need more water and more cooking time, and they do not have quite the same subtle sweetness.

Cooking time varies between batches of dried peas. Continue simmering until they are tender, adding water if the curry gets too thick. For a softer, more melting texture, cook a little longer.