Mango Curry with Macadamia and Yellow Split Pea (V, GF, DF)

Mango, Macadamia and Yellow Split Pea Curry. This gorgeous vegan curry is fruity, creamy and comforting all at once. BONUS: its full of protein! Thanks, yellow split peas. |

Dinner | 8th February 2017 | By

HELLO, you beautiful nuggets!

Mango Curry with Macadamia and Yellow Split Pea. This gorgeous vegan curry is fruity, creamy and comforting all at once. BONUS: its full of protein! Thanks, yellow split peas.

I hope you’re all well. Today I’m sharing the recipe for this absolutely delightful, scrumdiddlyumptious mango curry. Mango curry with macadamia and yellow split peas, no less. Get ready, cause this one is a game changer.

If you’re anything like me, you have no idea what to do with yellow split peas.
The story goes something like this:
You see them in the supermarket, ooh and ahh over their happy yellow hue and zealously cast them into your trolley before moseying over to the next aisle. Once home, you pop them in the cupboard and think how great it will be to try out a new ingredient. But as time goes on, they remain untouched, gradually getting pushed further and further towards the back of the shelf as every other grain gets used before them. In the event that they haven’t yet been knocked over by a large, domineering bag of rice, you’ll see them each time you open the cupboard. You’ll briefly consider using them tonight, before reaching for the rice.
And then they’re alone again. Just sitting there, waiting for their time to come. Watching forlornly as their friends - rice, pasta, bulgur wheat, buckwheat and risotto get snatched away to be used in the same old meals, day after day.
Poor yellow split peas.

…Anthropomorphism - isn’t it great? If only my A Level English teacher could see me now. Anyway- I digress a little, but my point is this: finding something interesting to make with yellow split peas is not an easy task. The only thing that ever sprung to mind for me at least, was an Indian dhaal. And let’s be honest: we have red lentils for that.
So I was pretty excited when I had the idea of using them to create this mango curry.

Ironically, the macadamia in this recipe comes from macadamia nut butter- another ingredient which I really wasn’t sure what to do with. See, it’s not like the other nut butters- most of which go perfectly on toast or porridge or swirled through yogurt. It’s more savoury than sweet. So, I figured - why not PAIR it with something sweet, like mango?! Et voila; this mango curry was born.

I’ve also used just a teeeeny tiny bit of Chinese five spice which gives the most delicious and unusual flavour. The oriental notes compliment the sweet mango perfectly. It’s a match made in heaven. You’ve gotta try it.
OH, also… This is the FIRST savoury vegan recipe I have ever published on the blog. I’m moving towards a more plant based diet this year so there’ll be lots more to come - keep your eyes peeled!

Pals, I shall leave it here as a mountain of work awaits me. A uni assignment in for the end of the week, exams approaching and lots to do at work. It’s really no wonder I like to find solace in the kitchen.
Kitchen = happiness, always.
Let me know if you make this! I’d love to hear your thoughts.

Ps. If you like curry, you’ll love this Thai red coconut curry.

Mango Curry with Macadamia and Yellow Split Pea
Serves 3
This gorgeous mango, macadamia and split pea curry is fruity, creamy and comforting all at once. BONUS: its vegan and full of protein!
Write a review
Prep Time
5 min
Total Time
40 min
Prep Time
5 min
Total Time
40 min
  1. 3g coconut oil
  2. 2 medium garlic cloves, crushed
  3. 4g ginger, diced
  4. 120g yellow split peas
  5. 750ml vegetable stock
  6. 75ml coconut milk
  7. 40g macadamia butter
  8. 1tsp honey (sub maple syrup or agave nectar to make vegan)
  9. 200g frozen mango, diced
  10. 2tsp dried coriander leaf
  11. 1.5tsp Chinese five spice
  12. 1tsp turmeric
  1. Heat the coconut oil in a medium frying pan on a medium heat. Fry the garlic and ginger for 30 seconds or until starting to soften, then add the yellow split peas, 1/2 of the vegetable stock and coconut milk to the pan.
  2. Cook on a medium-high heat for roughly 12-15 minutes, then add in the remaining stock, mango and macadamia butter.
  3. Cook for a further 15-20mins depending on how soft you like your split peas. Add in extra water if the curry begins to dry up as it absorbs the stock and coconut milk.
  4. Serve with your favourite grain and some leafy green veg! I used bulgur wheat and steamed kale.
  1. Protein: 12g
  2. Carbohydrate: 30g
  3. Fat: 16g
  4. DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.
Fuelling The Fork


  1. Leave a Reply

    9th February 2017

    Recipe Directions do not mention when you put in mango

    • Leave a Reply

      9th February 2017

      Hi Deb- gah, sorry about that! The mango goes in at the same time as the macadamia butter. I’ve amended the recipe instructions to reflect this- thanks for pointing it out! 🙂

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