This post is sponsored by USA Pulses and Pulse Canada. As always, all opinions are my own.
Do you ever find yourself in a recipe rut? Where you end up making the same things over and over again and you’re not totally sure why? It happens to me. Even as a food blogger who spends her time coming up with new recipes, sometimes I notice that my themes tend to be the same and I have to find a way to think outside-of-the-box a bit. I’d been thinking about the fact that I hadn’t included many vegetarian recipes here lately and the timing couldn’t have been better. When North American Pulses contacted me about teaming up to create some new recipes, I jumped at the opportunity!
Okay, I know you might be asking right now, what is a pulse? It’s a valid question and one I’ve just recently learned the entire answer to myself. Pulses are a wide variety of dry peas, lentils, beans and and chickpeas that are protein packed and perfect to have on hand for quick and nutritious meals. And I just have to say, if you’ve never cooked with split peas before, now is the time to try them. Slow cooking season is finally here and there’s no better way to welcome it than by making a recipe that is so simple yet so delicious that you’ll want to keep making it all winter long.
We love all kinds of Indian inspired dishes in our house including butter chicken, paneer makhani, tikka masala and of course, curry! Given that they are nutritious and protein packed, not to mention tasty, split peas were the perfect option for this curry dish! There’s nothing easier than dry peas when you want to get a meal in the slow cooker in no time yet still feel good about what you are feeding your family.
Just a few other ingredients, like onion, garlic and crushed tomatoes along with a can of creamy coconut milk + a few amazing spices and you can let dinner simmer away all day. Seriously not many things in life better than coming home to a slow cooked meal!
Serve it up with some rice and you have a complete nutritious meal that you’ll be quick to add to your favorites list!
- 1½ cups dry split peas
- 28 oz can crushed tomatoes
- 15 oz can coconut milk
- ½ cup diced sweet onion
- 3 cloves garlic, minced
- 1 tablespoon green curry paste
- 1 tablespoon turmeric
- 2 teaspoons curry powder
- ½ teaspoon ground ginger
- ½ - 1 teaspoon salt
- 1 cup heavy cream
- 3 cups basmati rice
- fresh cilantro for garnish, optional
- Place all ingredients except cream, rice and cilantro in slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8 until peas are tender
- Stir in cream (or to make it vegan you could use refrigerated plain coconut milk)
- Cook rice according to package directions
- Serve rice topped with split pea curry and garnish with cilantro
Did you know that 2016 is the International Year of Pulses? Take the Pulse Pledge with me and let’s promise each other to stay out of our cooking ruts and to create lots of new recipes using all the varieties of pulses!