coconut curry split pea soup with rice and spinach
prep time
cook time
total time
recipe type: soup
cuisine: vegan
serves: 4
  • 250 g yellow split peas soaked for at least 2 hours or longer
  • 4 cups water
  • 1 tbs oil
  • 1 onion finely chopped
  • 1 small handful of fresh coriander leaves and stems chopped coarsely
  • ½ fresh green chilli (or more to taste)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp cinnamon
  • ½ tsp ground coriander
  • 1 400 ml can coconut milk
  • salt
  • juice of ½ lime or lemon
  • 1 cup cooked rice
  • 4 handfuls of spinach leaves
  • extra coriander leaves to garnish
  1. Put the soaked split peas in a large pot with 4 cups of water with a large pinch of salt.
  2. Bring the peas to a boil, reduce to a simmer and skim the surface of any foam.
  3. Heat the oil and fry the onions until they soften and colour.
  4. Add the spices and fresh coriander and fry briefly to toast them.
  5. Add the onions and spices to the peas and cook until the peas are completely soft.
  6. Add the coconut milk and puree with a stick blender.
  7. Taste and add salt and lime juice.
  8. To serve put ¼ cup of rice and a handful of spinach into each bowl and ladle the hot soup over the top.
  9. Garnish with some extra coriander leaves.
This soup would work fine if you replaced the spices with 2 teaspoons of curry powder.
Recipe by quinces and kale at