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Now I know you must be busting to get into the kitchen to make this yellow split peas with spinach and cherry tomato Indian style recipe. If the title didn’t spike your interest, these photos certainly will. Hold onto your seats my friends, we are going on a tasty, fun-filled adventure today!
This week my inner spice goddess has been demanding that she be let loose in the kitchen. And I do mean, demanding. I kept a pretty tight leash on her, even when she was whispering in my ear. You need some more spices… ooooh, put some spice on that too… that is nowhere near enough chilli… I wonder if turmeric would taste any good on apple… It was tough work. But in the end, I decided to stop fighting the inevitable and give her a bit of freedom. What’s the worst that could happen, right?
Thankfully, this time she played nicely and the results were pretty amazing!
I believe that a variety in food is not only a good thing, but is essential. It helps us to appreciate life, to appreciate flavours and food, and keeps us interested. Food is life – we can’t survive without it. So why not make it a little more interesting? That’s what I’m hoping to achieve with this recipe and I hope you enjoy it. Let’s take a closer look at what we are going to need.
To add some spice to your life, you will need 35 minutes and 13 ingredients to make this recipe.
We first start off this recipe with some onion, ginger, garlic, yellow split peas, and some spices. These ingredients offer us a good source of vitamin B6, vitamin C, potassium, folate, dietary fibre, and protein.
We then add coconut milk, cherry tomatoes, and spinach. Combined, they provide us with an additional source of protein and dietary fibre, as well as vitamin K, vitamin A, magnesium, calcium, and iron. Throw some fresh coriander and salt in for taste and you’re ready to go.
Yellow split peas with spinach and cherry tomatoes is the perfect flavour packed meal for lunch or dinner because it’s:
To store any left overs, place it in an airtight container and put it in the fridge for up to 24 hours. This dish makes a great lunch at work and can be travel friendly, you only need to heat it up when you’re ready to eat it. I would highly recommend making sure you have a good soup container or a container that isn’t going to leak through your bag. For added protection, you can place a freezer bag or plastic bag over your container. No one wants to get to work to find your bags contents swimming in your lunch.
That’s about it my friends. I hope you enjoy it as much as I did!
Liked this recipe? Why not head over and check out our Japanese Noodles with Creamy Pumpkin and Avocado Sauce for some more lunch and dinner ideas!
For the yellow split peas
For the liquids
For the vegetables
For the seasoning
|Amount Per Serving|
|Calories 297||From Fat 85|
|% Daily Value*|
|Total Fat 9g||14.6%|
|Saturated Fat 6g||29.2%|
|Trans Fat 0g|
|Total Carbohydrate 42g||14%|
|Dietry Fiber 16g||64.4%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.3mg||15%|
|Vitamin C 27.21mg||45.3%|
|Vitamin D 0IU||0%|
|Vitamin E 2.12mg||7.1%|
|Vitamin K1 200.94µg||251.2%|
|Folic Acid 0µg|
|Pantothenic acid 1.1mg||11%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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