I love a good curry and I always have a variety of legumes on hand. Indonesian curry is milder than Indian curry, so if you think you don’t like curry, you might actually like this.
To brighten up the curry, I add a dollop of zesty lime scented yogurt to each bowl just before serving. For this, I use the best quality, grass fed yogurt made by Maple Hill Creamery. Not only is the flavor of their certified 100% organic grass-fed dairy superior, but the nutritional benefits can’t be beat. Rather than grazing on a diet based on grain, corn, soy, or other feed which is not ideal and can cause the cows myriad health problems stemming from general inflammation, Maple Hill’s cows graze on a natural diet of meadow grasses, which keeps them in optimal health. This means their bodies are not acidic, inflamed, and unhealthy. Why does this matter to you? Dairy from a healthy certified organic 100% grass-fed and antibiotic-free cow means the milkfat is very high in anti-inflammatory omega-3s (the stuff salmon, flax, and walnuts are prized
for) and also has higher levels of beautifying beta-carotene and ALA.
Bottom line: grass fed dairy not only means happier, healthier cows, but it also means happier, healthier you :D.
Creamy Indonesian Split Pea Curry with Lime Scented Yogurt
1 cup dried yellow split peas, sorted and rinsed
1 1/2 cups water + 2 tablespoons lime juice (from 1/2-1 lime)
2 1/2 cups low sodium chicken broth (vegetable is fine for vegetarian version)
1/2 teaspoon sea salt
1 large carrot, medium dice (about 1 cup cut)
2/3 cup Maple Hill Creamery Grass Fed Plain Greek Yogurt
1 1/2 tablespoons coconut oil or avocado oil
zest of 1 lime + 1 tablespoon lime juice
1/2 cup full fat coconut milk
1 teaspoon ground turmeric
1 tablespoon minced fresh ginger, from about 1-inch piece
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
12 turns black pepper (about 1/4 teaspoon)
1 medium onion, small dice
2 cloves garlic, well smashed and peeled
1/3 cup unsweetened grated coconut
4 scallions, thin bias cut, to serve
cilantro or micro cilantro, to serve
Soak split peas in salted water with lime for about an hour. Add peas to 2-quart pot with broth and chopped carrot. Simmer peas until soft and breaking apart, about 30 minutes.
Mix Greek yogurt with lime zest and juice in a small bowl and set aside.
Heat a teaspoon of oil in a medium pan over medium low heat and sauté the ginger, onion, and garlic until soft, about 4 minutes. Reduce heat to low and add the turmeric, cumin, and cayenne and sauté another 30 seconds. Stir in coconut milk and grated coconut and let meld in the pan five minutes. Add the sautéed mixture to the split peas.
To make extra creamy, use an immersion blender to partially purée the peas. Alternatively, ladle about half of the soup into a blender and run until smooth; stir back into pot with the unblended soup.
Serve over jasmine rice and top with a dollop of lime scented yogurt and a sprinkling of scallion and cilantro.
**This is a sponsored post, but all content is honest and reflects my true beliefs.