A Perfect Curry for Any Occasion
This versatile recipe can feed six at a fancy dinner party, or feed a couple for three straight days
Published in
2 min readJan 7, 2020
Recipes that feel both special and simple can be rare, and that’s why I’m obsessed with making this curry. It involves just enough work to feel special: A bunch of chopping, overnight soaking, some sauteing, a long simmer… yet the end result can also feed a person or couple for a few days, with variety. Maybe one day serve with rice, another with a toasty flatbread, another day with tostones. It’s endlessly adaptable based on the vegetables you have around, and even the yellow split peas are negotiable as a base. Chickpeas or lentils would work just as well for a filling meal that only gets better as it sits for a couple of days in the fridge.
Special, Simple Curry
- Six ounces yellow split peas (about half a small bag), soaked overnight
- Three tablespoons coconut oil
- ½ yellow onion, roughly chopped
- Three to five cloves garlic, roughly chopped
- Two teaspoons soy sauce
