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Yellow Split Pea & Coconut Curry


  • 4 tbs vegetable oil

  • 1 brown onion, thinly sliced

  • 4 garlic cloves, crushed

  • 3cm piece fresh ginger, finely chopped

  • 2 tbs Clive of India Curry Powder

  • 1 cup McKenzie’s Yellow Split Peas

  • 4 cups (1 litre) vegetable stock

  • ¼ cup McKenzie’s Desiccated Coconut

  • ½ cauliflower, cut into florets

  • 300g pumpkin, diced into 1 cm chunks

  • 100g spinach leaves

  • 3 cups steamed basmatic rice (made from 1 cup raw rice)

  • ½ bunch coriander leaves, chopped

  • ¼ cup McKenzie’s Toasted Desiccated Coconut

  • 1 red chili, deseeded and diced (optional)


  • 1.

    Heat one tablespoon of oil in a large saucepan on medium heat. Cook onion, garlic and ginger for 5 minutes, until onion softens.

  • 2.

    Combine remainder of oil and curry powder in a small bowl and mix well. Add to saucepan and cook for a few minutes until fragrant.

  • 3.

    Add split peas, stock, coconut and 1 cup of water. Increase heat to high and bring to boil. Reduce heat and simmer for 30-40 minutes, until split peas are almost soft.

  • 4.

    Add pumpkin and cauliflower and cook for a further 10-15 minutes until vegetables soften.

  • 5.

    Add spinach and stir thru.

  • 6.

    Divide rice between serving bowls and spoon over curry. Scatter with coriander leaves, toasted coconut and chili. Serve with roti or naan bread, pappadams and natural yoghurt.

  • Tips::

  • 1.

    Pumpkin can be replaced with sweet potato

  • 2.

    For a hotter curry use McKenzie’s Hot Madras Curry Powder


For more, visit McKenzie's Foods

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