The South: Split Pea & Coconut Curry Sauce

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A creamy, aromatic Indian-inspired sauce blending yellow split peas with coconut milk and fresh spices.
The South: Split Pea & Coconut Curry Sauce recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This vibrant Split Pea & Coconut Curry Sauce is a rich, aromatic condiment that brings authentic South Indian flavors to your table. It features a base of yellow split peas and rice, blended into a smooth puree before being tempered with mustard seeds, cumin, and fresh ginger. The sauce simmers gently in coconut milk, creating a luxurious texture that clings beautifully to vegetables or grains. With a balance of earthy spices and bright lemon juice, it offers a comforting yet sophisticated taste profile. Perfect as a side dish for grilled meats or as a hearty topping for rice bowls, this vegan-friendly sauce is quick to prepare and packed with flavor. Its an excellent choice for weeknight dinners when you want something satisfying without the fuss.

The South: Split Pea & Coconut Curry Sauce recipe image
Print Recipe
0 Add to Favorites

The South: Split Pea & Coconut Curry Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 29.3

Description

This vibrant Split Pea & Coconut Curry Sauce is a rich, aromatic condiment that brings authentic South Indian flavors to your table. It features a base of yellow split peas and rice, blended into a smooth puree before being tempered with mustard seeds, cumin, and fresh ginger. The sauce simmers gently in coconut milk, creating a luxurious texture that clings beautifully to vegetables or grains. With a balance of earthy spices and bright lemon juice, it offers a comforting yet sophisticated taste profile. Perfect as a side dish for grilled meats or as a hearty topping for rice bowls, this vegan-friendly sauce is quick to prepare and packed with flavor. Its an excellent choice for weeknight dinners when you want something satisfying without the fuss.

Ingredients

Directions

  1. Combine rice and split peas in a bowl and rinse in several changes of water.
  2. Add 1/4 cup water and soak for 1 hour. Do not drain the water.
  3. Add chiles and ginger to the soaked rice and peas. Blend until finely pureed. Set aside.
  4. Heat oil in a heavy 2-quart saucepan over medium-high heat.
  5. Add mustard seeds, cumin seeds, turmeric, and curry leaves.
  6. When seeds pop, stir in the split pea-ginger puree.
  7. Stir-fry for about 4 minutes.
  8. Add coconut milk and salt.
  9. Stir with the back of a spoon until there are no lumps.
  10. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes.
  11. Remove from heat and stir in lemon juice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 29.3kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.4mg1%
Total Carbohydrate 6.3g3%
Dietary Fiber 2.4g10%
Sugars 2.8g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, sauce, split peas, coconut milk, indian, vegan, ginger, mustard seeds, cumin, turmeric, curry leaves, chiles, gluten-free, dinner, south indian, simmered, creamy, spicy
Recipe Card powered by WP Delicious

Leave a Comment