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 hourhour10 minutesminutes
Serves 6
Ingredients
Base Ingredients
1onion
1thumb-sized piece of ginger
½thumb-sized piece of turmeric
1tbspolive oil
1tbspcumin seeds
2tbspcurry powder
200gfirm tofu(7 oz)
2tbsptamari(soy sauce)
300gyellow split peas(10.5 oz)
1tbspkombu or seaweed of choice(3.5 oz)
1.5Lwater(6.5 cups)
400mlnatural soy yoghurt(13.5 oz)
100gchard, kale, or baby spinach (3.5 oz)
100gcherry tomatoes(3.5 oz)
Juice of 1 lime
15gfresh coriander(0.5 oz)
To Serve
200gwholemeal couscous(7 oz)
50gsauerkraut(1.75 oz)
Instructions
Prep the veg and tofu: Peel and finely dice the onion, ginger, and turmeric. Slice the tofu into 1.5cm cubes. Cut the cherry tomatoes into quarters. Finely dice the fresh 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 olive oil. Once hot, add the diced onions, ginger, and turmeric. Fry for 3-4 mins. Add the cumin seeds and curry powder, then the tofu cubes. Cook for a further 3-4 mins, stirring regularly. Add tamari and mix well to infuse with the tofu.
Cook the split peas: Add the split peas and stir them in along with the base flavours. Cook for 1-2 mins. Add the water, soy yoghurt, and 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, approximately 200 ml and cook until soft. Add the chard, kale, or spinach, and cherry tomatoes. Cook for a further 5 mins. Taste and adjust the seasoning with salt, black pepper, and lime juice to your liking.
To Serve: If you like it spicy, add some ground chilli powder. Serve with some cooked wholemeal couscous. Garnish with chopped coriander and some red sauerkraut for a hearty and delicious dinner or lunch.
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