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Yellow Split Pea Curry

Flavour | Low Carb | Low Cal | Main Meal | Plant Based | Vegan | Vegetarian

33g30560 mins4-53


A total crowd pleaser - this curry is brimming with flavour. Containing 3 portions of veg per serving, serve it with Fullgreen Riced Cauliflower for a delicious, low carb, low calorie meal.


  • 1 pouch per person Fullgreen Riced Cauliflower
  • 1 brown onion
  • 2 cloves garlic
  • Tsp coconut oil for cooking
  • 1 large courgette
  • 1 cup yellow split peas
  • 150g button mushrooms
  • 1 vegetable stock cube
  • 1 large carrot
  • 1 can coconut milk
  • 400ml water
  • 2 tsp curry powder
  • Tsp ground cumin
  • Pinch coriander seeds
  • Pinch chilli flakes
  • Tsp turmeric
  • Small handful chopped dried apricots
  • 150g chopped broccoli florets
  • Large handful baby spinach
  • Handful cashews to garnish


  • Finely dice the onion and garlic and add these into large pan with the coconut oil.
  • Satue these over medium heat until translucent, then add in the spices and cook until fragrant.
  • Dice the carrot, courgette and mushrooms and add these into the pan.
  • Pour in a little of the water to help steam the veggies and sauté these for a few minutes until slightly golden.
  • Add in the yellow split peas, coconut milk, water and stock cube and bring to the boil.
  • Reduce the heat to a simmer and leave this to cook until the split peas have cooked through and most of the liquid has been absorbed.
  • When the curry is almost done, add the broccoli and cook until vibrant green in colour.
  • Stir through the spinach and serve alongside the riced cauliflower.
  • Garnish with some chopped cashews and enjoy!

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Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar paleo and keto friendly Proudly made in the UK PBFA member

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