Curry Split Pea Soup

It’s another looks like crap tastes like yum dish.  Like the other curry thing I make.  I haven’t quite figured this out 100%, but it’s so delish you should start tinkering with it and make it your own.   Curry split pea soup with ham.

split pea curry

The secret ingredient is oats.  It makes it super thick and creamy with out any cream or a rue (butter and flour).  I underestimated the amount of liquid and it got way too thick and burned to the bottom of the pan.  Most of it was totally fine, but I had to add more water, and I have no idea how much liquid you should add.  But it’s super yummy and totally healthy so you should make this shit.

I used a soup pot so I could get more flavor out of the onions and curry by frying in a little oil first.  But I’m going to try it in the slow cooker next time.

I fried 1 diced onion in a little bit of oil and salt.  Added 3 or 4 minced garlic cloves.  Let it all get slightly golden and soft.  Added about 1.5T of curry and some red pepper flakes.  Also a good dollop of tomato paste I had in the fridge, I don’t think it was critical, but it certainly didn’t hurt.  Let the curry get all toasty and fragrant in the oil.

Added 2c of yellow split peas (cause green only makes it look worse).
Added 1c of rolled oats.
About 3c chicken stock and probably another 3 or 4 of water – and either I lost too much in steam or it wasn’t enough.  So you’ll have to play it by ear.  Watch it and add more liquid as needed.   That’s what I’ll be doing next time.

Added a bay leaf because I had it, but I wouldn’t worry if I had been out.

Took it off the stove and put it in the oven on it’s lowest possible setting for about 3 hours. If I was in a hurry I’m guessing it was edible in 1 hour.

At the end I added cubed off the bone ham and a substantial splash of apple cider vinegar (I really wouldn’t skip that step).

Soooooo yummy.  I want more of it right now.

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