Yellow Split Pea, Kale + Potato Curry

🧂 Ingredients

• 1 ½ tablespoons virgin coconut oil or olive oil
• 1 large yellow onion, finely diced
• 4 medium plum tomatoes, cored and finely chopped
• 5 cloves garlic, minced
• 1 serrano pepper or small jalapeño pepper, seeded and minced
• 1 tablespoon peeled and minced ginger root
• 2 teaspoons peeled and minced turmeric root
• 2 teaspoons whole cumin seed or 1 teaspoon ground cumin
• 1 ½ teaspoons ground turmeric
• ⅛ teaspoon garam masala
• 2 cups heaping stemmed and finely chopped curly kale
• 5 cups filtered water or low-sodium vegetable broth, plus more if desired
• 1 ¼ cups dried yellow split peas, picked through and thoroughly rinsed
• 1 ¾ pounds Yukon gold potatoes, peeled and sliced into ½-inch cubes (about 4 medium potatoes)
• 2 ½ teaspoons sea salt or to taste
• ¼ cup fresh cilantro leaves, finely chopped, plus more to taste
• 4 cups cooked basmati rice (optional to serve)

Instructions

• 1 Heat the oil in a large dutch oven or stock pot over medium heat. Add the onion
  and tomatoes, and cook for 5 minutes, or until the onion begins to soften. Stir
  in the garlic, jalapeño, ginger, turmeric root, cumin seed, ground turmeric, and
  garam masala. Cook for another 2 minutes, or until the spices are fragrant, the
  cumin seeds begin to pop, and the onion is soft and translucent, stirring
  frequently. Then, stir in the kale and cook for another 2 minutes, or until it
  just begins to wilt.
• 2 Add the filtered water, split peas, and potatoes. Give everything a good stir,
  increase the heat to medium-high, and bring to a boil for 5 minutes. Then,
  reduce the heat to medium-low, cover, and simmer for 1 hour, or until the split
  peas are very tender and beginning to break down into the broth, stirring
  occasionally.
• 3 Season with the sea salt. If desired, stir in another 1 to 1 ½ cups filtered
  water to thin the curry, and season with more sea salt to taste.
• 4 Turn off the heat and stir in the fresh cilantro just before serving. Serve the
  curry on its own or alongside a mound of basmati rice. If desired, garnish with
  more cilantro, to taste.

Nutrition Info