Yellow split pea curry. So damn good!

Finally, the weather has turned autumnal. The nights are getting cooler, if only slightly, so it is time to cook a few more hearty meals. I love to spend time in the kitchen coming up with new recipes and this one is a newby. I have been wanting to have a few meat free dinners each week. This recipe came about by just using what I had on hand and crossing my fingers. It worked! This meal is so damn good! Meat is becoming more and more expensive. But I wanted some recipes that were just as filling and that no one would even notice if there was no meat. It also had to be freezer friendly. I like to have a few frozen dinners on hand. This one fits the bill.

Cheap, filling and packed with yummy goodness. It does require a little bit of advanced thinking though. Split peas are best soaked in water overnight. I just add 1 cup of yellow split peas to 3 cups of water in a sealed container and pop in the fridge the night before. 

Ingredients

•300grams pumpkin, peeled and cut into cubes

•1 medium sweet potato, peeled and cut into cubes

•2 tablespoons of olive oil

•2 teaspoons of curry powder

•3 cups of veggie stock

•1 cup of yellow split peas, soaked over night

In a large saucepan/pot, fry off the pumpkin & sweet potato in olive oil until golden on the outside. 

Add the curry powder and cook for a further minute. 

Add the stock & rinsed split peas. Bring to the boil and simmer uncovered for 30 minutes or until the sauce has thickened. 

Serve with mash potato or rice. You can also add a little cream or plain yoghurt to taste. 

Perfect for the whole family! You can always add a little more or less curry powder to suit. This amount is perfect for me.

From Jos with love. xx