how to make

Ethiopian Yellow Split Peas Curry

by

Health

Time

1h

Cost

Nutrients

382 kcal

Carbs 72 grams

Sugars 7 grams

Total Fats 4 grams

Saturates 1 grams

Fibers 11 grams

Proteins 14 grams

About this recipe

In under 400 calories, this Ethiopian yellow split peas curry recipe makes a healthy yet satisfying meal. Prepare a big batch and keep it at hand when you need a comforting meal loaded with nutritious ingredients. It's vegan, gluten-free, and nut-free.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

No Allergens!

Servings

4

STEP 1

Soak the yellow split peas for at least 2 hours or overnight. In a skillet sizzle the oil with chopped onions, crushed garlic, and grated ginger root for 5 minutes. Then, add crushed cumin, coriander, and fenugreek seeds and cooked until lightly toasted.

Ingredients List

To Serve

Basmati Rice260g
Green Beans480g

For the Ethiopian Kik Alicha

Yellow Split Peas240g
Extra Virgin Olive Oil1tbsp
Onion2
Garlic Cloves2
Grated Ginger Root1tbsp
Turmeric1.5tsp

For the Berbere Seasoning

Cumin Seeds0.5tsp
Coriander Seeds0.5tsp
Fenugreek Seeds0.5tsp
Cardamom Pod0.25tsp
Saltto taste
Black Pepper0.25tsp
Allspice0.5tsp
Clove0.25tsp
Chillies0.5tsp

STEP 2

Next, add the soaked and drained yellow split peas, turmeric, salt, pepper, allspice, clove, and chilli flakes. Stir well and cook at medium heat for 5 minutes. Then, pour enough water to fully cover the split peas and simmer for 40 minutes until they're soft.

Ingredients List

To Serve

Basmati Rice260g
Green Beans480g

For the Ethiopian Kik Alicha

Yellow Split Peas240g
Extra Virgin Olive Oil1tbsp
Onion2
Garlic Cloves2
Grated Ginger Root1tbsp
Turmeric1.5tsp

For the Berbere Seasoning

Cumin Seeds0.5tsp
Coriander Seeds0.5tsp
Fenugreek Seeds0.5tsp
Cardamom Pod0.25tsp
Saltto taste
Black Pepper0.25tsp
Allspice0.5tsp
Clove0.25tsp
Chillies0.5tsp

STEP 3

Once ready, blend one-third of the split peas into a paste and mix it back into the stew for a creamy finish. Top with fresh coriander and chillies, and serve with boiled basmati rice and steamed green beans on the side. Enjoy!

Ingredients List

To Serve

Basmati Rice260g
Green Beans480g

For the Ethiopian Kik Alicha

Yellow Split Peas240g
Extra Virgin Olive Oil1tbsp
Onion2
Garlic Cloves2
Grated Ginger Root1tbsp
Turmeric1.5tsp

For the Berbere Seasoning

Cumin Seeds0.5tsp
Coriander Seeds0.5tsp
Fenugreek Seeds0.5tsp
Cardamom Pod0.25tsp
Saltto taste
Black Pepper0.25tsp
Allspice0.5tsp
Clove0.25tsp
Chillies0.5tsp

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