This curried split-pea soup soup is enriched with kale and sweet potatoes so it’s a complete meal in a bowl. And you can make it fast in the Instant Pot!
I may have the only child in the world who begs for split pea soup as an after-school snack, but I’m not complaining.
Yesterday I needed to cook dinner early because we were going out to dinner. To you non-vegetarians, that statement probably makes no sense at all, but the vegetarians and vegans out there will know what I mean. Whenever a vegetarian attends a catered event like an awards dinner, she can never be sure of getting a vegetarian meal, so it’s wise to eat a little something beforehand. I figured split pea soup would make a nice pre-meal insurance policy for D. and me and a great dinner for E., who was staying home.
So when E. got home yesterday, she walked into a house filled with the scent of curry powder and ginger, and she wanted her bowl of soup NOW. Well, you can tell that she’s an only child because I immediately caved and let her have her soup at 3:30 in the afternoon. I couldn’t resist having my soup then too, blowing my plan to eat right before the dinner. (Fortunately, there was indeed a vegetarian plate because by 8 pm I was hungry again.)
This is a soup that smells enticing and tastes divine. It’s not a spicy curry, thanks to the type of curry powder I used. Penzeys’ Maharajah Style Curry Powder is a little on the expensive side, due to the hefty amount of saffron it contains, but it imparts a rich, almost sweet taste to any food you use it in. If you can’t get the Maharajah curry powder, any good-quality mild curry will do, but for a real treat, try the Maharajah. It works particularly well with the sweet potatoes in this delicious soup.
Yellow Split-Pea Soup with Sweet Potatoes and Kale
- 2 medium onions chopped
- 1 1/2 teaspoons whole cumin
- 1 teaspoon black mustard seeds
- 2 teaspoons ginger paste or 1 tablespoon finely minced fresh ginger
- 2 teaspoons finely minced garlic
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 8 cups water
- 3 cups dried yellow split peas picked over and rinsed
- 1-2 tablespoons mild curry powder to taste
- salt to taste optional
- 1 bunch kale
- Heat a large pressure cooker or pot and sauté the onions for about 5 minutes. (I do this in a dry pot and add water by the tablespoon if needed to prevent sticking. Adding a pinch of baking soda will make the onions cooker more quickly.) When they are becoming translucent, stir in the cumin and mustard seeds and cook for another minute. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and 1 tablespoon curry powder. Stir well.
- If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes (10 minutes for electric pressure cooker); then remove from the heat (or turn off) and allow the pressure to come down naturally for 15 minutes and then perform a quick release.
- If you’re cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don’t stick to the bottom of the pan, and add water if necessary.
- While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely.
- When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat (or the warm setting of an electric PC) for 10 minutes.
Nutritional info is approximate.
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