Sometimes you find the best things in life when you make a mistake.
So was it with my yellow split pea pottage. I was not paying attention when I reached out for the traditional seasoning, and grabbed curry instead. When I noticed it, I'd already poured it over the peas. Turns out it was the best mistake I ever made (in the kitchen at least). I've never made the traditional pottage again since then!
Curried Yellow Split Pea Pottage With Vegan Grilled Cheese
YIELDS
2-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 500g yellow split pea
- 2 tbs olive oil
- 1 small onion, diced
- 1.5 l veggie broth
- to taste salt, pepper
- 2 tbs curry powder
- vegan cheese to grill
- 500g yellow split pea
- 2 tbs olive oil
- 1 small onion, diced
- 1.5 l veggie broth
- to taste salt, pepper
- 2 tbs curry powder
- vegan cheese to grill
Directions
1. Heat up the oil in a saucepan over medium heat. Sauté the diced onion until fragrant.
2. Then add the yellow split peas and cook for about 2 minutes, stirring until all the peas are covered with the oil.
3. Pour the veggie broth over the yellow split peas and cover it with a lid. Bring it to a boil, then reduce the heat and cook until the peas become tender. If needed add more water so it will be nice and creamy.
4. Meanwhile cut the cheese into slices, if it’s not pre-cut already. Use a grill pan to grill the cheese slices.
5. Serve the pottage cool or hot, it goes perfectly both ways with the grilled cheese. I love it with toasted bread, too!
Vegan Timbale With Cabbage & Veggie Ragu
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Photo: Imola Toth
