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Crockpot Split Pea & Veggie Curry

If you love a good dump-and-go dinner as much as we do, you’ll love this Moroccan-inspired curry, starring yellow split peas! Add loads of veggies and spices to your slow cooker to make it one flavourful and delicious meal for the whole family.
Pulses Peas
Prep Time 15 minutes
Cook Time 8 hours
Servings 6 servings
Print Recipe Cook Mode

Nutrition

Serving Size: 0.167 recipe Calories: 278 Total Fat: 2 g Saturated Fat: 1 g Carbohydrate: 50 g Fibre: 18 g Sugars: 10 g Protein: 19 g Cholesterol: 2 mg Sodium: 256 mg Potassium: 1174 mg Calcium: 145 mg Iron: 5 mg

Ingredients

  • 1 1/2 cups (375 mL) dry yellow split peas, rinsed
  • 28 oz (796 mL) can diced tomatoes
  • 1 small butternut squash, peeled, seeds removed & diced
  • 1 small small yellow onion, diced
  • 1 cup (250 mL) diced celery
  • 1/2 cup (125 mL) diced carrot
  • 3 cups (750 mL) low-sodium vegetable or chicken broth
  • 1 tsp (5 mL) turmeric powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) smoked paprika
  • ½ tsp (2 mL) cinnamon
  • salt & pepper, to taste
  • 1/2 cup (125 mL) plain Greek yogurt
  • 5 oz (142 g) baby spinach, roughly chopped
  • ¼ cup (60 mL) raisins
  • To serve: rice, naan, chopped fresh cilantro

Directions

  • Add split peas, tomatoes, squash, onion, celery, carrot, broth, turmeric, cumin, smoked paprika, cinnamon, salt and pepper to the crockpot. Stir to combine. Cook for 8-10 hours on high, or until split peas are tender.
  • Remove a 1/2 cup (125 mL) liquid from the crockpot and place in a small bowl. Add yogurt and whisk together until smooth, before returning to the crockpot. Stir to combine.
  • Add spinach and raisins to the crockpot. Stir, cover, and cook for another 15 minutes, until spinach has wilted.
  • Serve curry over rice, with naan on the side, if desired. Top with fresh cilantro and enjoy!

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