Split Pea Curry with Rice

1. 1 Mung beanspack 400 g ≈ $3.00 80 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Fresh ginger≈ $8.00 per kg 8 g
5. 5 Turmeric 2 g
6. 6 Cumin 1 g
7. 7 Tomato pastepack 140 g ≈ $1.00 15 g
8. 8 Long-grain ricepack 800 g ≈ $1.96 60 g
9. 9 Sunflower oil 8 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Rinse the split peas under cold water until the water runs clear; add 500 ml water and place the pot on low heat.

2. Cook the peas: Bring to a boil over medium heat, then simmer for 25 minutes until tender and thick, stirring occasionally.

3. Heat a skillet or wide pot over medium heat; sauté the onion², garlic³, and ginger for 2 minutes, then add turmeric and cumin, cooking another 2 minutes until fragrant.

4. Stir in the tomato⁷ paste and cook for 1–2 minutes until smooth and slightly thickened.

5. Combine the sautéed mix with the peas: Pour the skillet contents into the pot, stir, season with salt to taste, and bring to a gentle simmer; simmer 5 minutes until flavors meld and the stew thickens.

6. Rice: Rinse rice under cold water until clear, then cook in a 1:2 rice-to-water ratio on low heat, covered, until tender (~12–15 mins); remove from heat and let steam 5 minutes.

7. Serve: Plate the split pea stew alongside the rice; garnish with fresh⁴ herbs if desired.

8. Notes: Prep the peas and rice ahead to save time; swap ginger for extra garlic³ or cumin for coriander if preferred.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.