Tadka-Inspired Vegan Split Pea Bowl With Kale And Coriander
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
50
minutesThis comforting dish combines creamy yellow split peas with cavolo nero, warming spices, garlic, onion, and fresh lemon for a nourishing plant-based meal.
Ingredients
140g yellow split peas, rinsed
600ml water
1 tsp ground turmeric
100g cavolo nero, shredded
2 red onions, sliced
4 garlic cloves, chopped
1 tsp cumin seeds
2 tsp garam masala
1 tsp smoked paprika
Rapeseed oil (or olive oil)
Sea salt flakes
Ground black pepper
1 green chilli, finely chopped
Fresh coriander, finely chopped
Zest of 1 lemon
Juice of ½ lemon
Directions
- Cook the Split Peas
- Add the rinsed yellow split peas, water, and turmeric to a saucepan.
- Bring to a boil, then reduce the heat, cover, and simmer for about 45 minutes, or until the peas are soft and creamy.
- Prepare the Tadka-Inspired Base
- Reserve a small handful of the sliced red onion for garnish.
- Heat a frying pan over medium heat and toast the cumin seeds for about 30 seconds until fragrant.
- Add a little oil, then fry the remaining onion and garlic until softened and lightly golden.
- Stir in the garam masala and smoked paprika and cook for 1 minute until aromatic.
- Add the shredded cavolo nero and cook until wilted.
- Finish the Dish
- Add the cooked split peas and a little of their cooking liquid to the pan. Stir well and bring to a gentle simmer.
- Season with sea salt, black pepper, lemon zest, and lemon juice.
- Cook for a few more minutes until everything is combined and creamy.
- Serve
- Spoon into bowls and top with the reserved red onion, chopped green chilli, and fresh coriander.
- Serve warm and enjoy.
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