Hormone Balancing Yellow Split Pea Curry
This curry supports hormonal balance with its nutrient-dense ingredients. Onion aids liver function for hormone metabolism. Ginger reduces cortisol levels. Turmeric's curcumin reduces inflammation and balances hormones. Cumin seeds and curry powder offer antioxidants. Firm tofu provides phytoestrogens for oestrogen regulation, while tamari adds flavour without excess sodium. Yellow split peas stabilise blood sugar levels. Kombu seaweed supplies iodine for thyroid health. Natural soy yoghurt promotes gut health, and chard, kale, or baby spinach provide magnesium and essential nutrients for hormone regulation.
Takes 1 hour 10 minutes
Serves 6
Ingredients
Base Ingredients
- 1 onion
- 1 thumb-sized piece of ginger
- ½ thumb-sized piece of turmeric
- 1 tbsp olive oil
- 1 tbsp cumin seeds
- 2 tbsp curry powder
- 200 g firm tofu 7 oz
- 2 tbsp tamari or soy sauce
- 300 g yellow split peas 10.5 oz
- 1 tbsp kombu or seaweed of choice 3.5 oz
- 1.5 L water 6.5 cups
- 400 ml natural soy yoghurt 13.5 oz
- 100 g chard kale, or baby spinach (3.5 oz)
- 100 g cherry tomatoes 3.5 oz
- Juice of 1 lime
- 15 g fresh coriander 0.5 oz
To Serve
- 200 g wholemeal couscous 7 oz
- 50 g sauerkraut 1.75 oz
Instructions
- Prep the veg and tofu: Peel and finely dice the onion, ginger, and turmeric (1 onion, 10g ginger, 5g turmeric). Slice the tofu into 1.5cm cubes (200g tofu). Cut the cherry tomatoes into quarters (100g cherry tomatoes). Finely dice the fresh coriander (15g coriander). If using chard or kale remove the centre stalks and finely dice, roughly chop the leaves.
- Cook the base flavours: Heat a wide-bottomed large frying pan on high heat and add 1 tbsp of olive oil. Once hot, add the diced onions, ginger, and turmeric. Fry for 3-4 mins. Add the cumin seeds (1 tbsp) and curry powder (2 tbsp), then the tofu cubes. Cook for a further 3-4 mins, stirring regularly. Add 2 tbsp of tamari and mix well to infuse with the tofu.
- Cook the split peas: Add the split peas (300g) and stir them in along with the base flavours. Cook for 1-2 mins. Add the water (1.5L), soy yoghurt (400ml), and 1 tsp of salt. Using scissors, finely slice the kombu into the curry. Bring to a boil with the lid on. Reduce to a simmer, set the lid slightly ajar, and cook for 45 mins, stirring occasionally to avoid burning.
- Taste and season: Taste to check if the split peas are soft and well-cooked. If not, add more water (approx 200ml) and cook until soft. Add the chard, kale, or spinach (100g), and cherry tomatoes (100g). Cook for a further 5 mins. Taste and adjust the seasoning with salt, black pepper, and lime juice to your liking.
- Serve: If you like it spicy, add some ground chilli powder. Serve with some cooked wholemeal couscous (200g). Garnish with chopped coriander (15g) and some red sauerkraut (50g) for a hearty and delicious dinner or lunch.
