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Vegetable Curry

By Teresa Cutter

Vegetable Curry
Vegetable Curry

What's great about it

Nutritious, delicious and power packed with goodness!  Here is a yummy vegetarian based curry that I love to make when I need healthy comfort food to feed my body. It's loaded with goodness and packed with vegetables and anti-inflammatory spices that are slowly simmered until tender. Yellow split peas are very good source of cholesterol-lowering fibre that helps to lower cholesterol and stabilise blood sugar.  They are also packed with protein, minerals and isoflavones, which are helpful in reducing the risk of certain diseases.  


3/4 cup  yellow split peas, soaked overnight + drained

500 g pumpkin, chopped

250 g sweet potato, chopped with skin

1 tablespoon fresh grated ginger

1 onion chopped

2 garlic cloves, smashed

1 bunch coriander (leaves and stalks chopped separately)

2 celery stalks, cut into small dice

2 medium carrots, grated

1 tsp ground turmeric or 2 tablespoons grated fresh turmeric

½ teaspoon ground cinnamon

2 tablespoon mirin

1 heaped tablespoon yellow miso + 4 tablespoons water to mix

1 handful coriander or flat-leaf parsley, chopped

1 lime


  1. Sauté onion, ginger, garlic, celery, finely chopped coriander stalks + carrot in a large pot for 3 minutes.
  2. Add turmeric and cinnamon and cook for another minute.
  3. Add drained split peas and 8 cups water.
  4. Simmer for 1 hour over a low heat.
  5. Add sweet potato and pumpkin and continue cooking for 40 minutes until tender, adding a little more water if necessary.
  6. Add miso, mirin, a squeeze of lime and coriander leaf.
  7. Season with a generous amount of fresh cracked pepper.
  8. Taste and adjust according to your palate, adding a little more lime etc.
  9. Serve in bowls topped with micro herbs and enjoy.

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