Instant Pot Vegan Split Pea and Vegetables Curry

I don’t think I knew what split peas were before I came to France. But I’m happy I do now because they are quite yummy and not only they make great soups, they make outstanding curries which is why we are here today. My most recent curry is a Vegan Split Pea curry that has all those good flavors and that will make your tummy… a happy one.

La recette est disponible en français tout en bas du post!

Ingredients to make this Vegan Split Pea curry

We are making some curry so the ingredients will be kinda similar to previous recipes posted here :

  • Split peas
  • Vegetables: Onion, garlic cloves, tomatoes, carrots and green beans.
  • Spices: Curcuma, ras el hanout, curry and cumin.
  • Basics: Broth, plant-based milk and olive oil.
Ingredients to prepare my vegan split pea curry

How to make this Vegan Split Pea curry

We are going to start by doing what most Instant Pot recipes call for: Sautéing the veggies. We are going to select the sauté mode and sauté all of our veggies for 2-3 minutes.

Then we add the tomatoes, the split peas and spices and mix well. We are going to cook this for 2-3 more minutes. After those minutes have passed, we will mix in the broth and the milk and now we can do the Instant Pot Ritual. This curry will be cooked 10 minutes followed by a 5 minute Natural Release, then a full Quick Release. When it’s safe to open the lid, serve the curry with either rice, quinoa, potatoes, naan bread or like we did, some pita bread. This was truly a treat.

Result of my Vegan Split pea curry


I have done many curries in the history of tofucado, split pea curry was a first for me and it was such a big win. The texture was creamy, and pasty and it was so great to eat it with some sort of bread.

If you wanna check out other curries because you don’t like split peas, check out my previously made recipe of a lentil curry (also with the Instant Pot), my super delicious (and quite spicy) chickpea curry, and my japanese curry recipe!

What curry recipe would you like to see next? Tell me in the comments!

As always, don’t forget to tag @tofu_cado if you try one of my recipes, I’d love to see the results !

Have a great end of week everyone and stay safe.

Instant Pot Vegan Split Pea and Vegetables curry

Delicious, fast, and all prepared with ingredients that are easy to find. A creamy vegan split pea curry that will make your heart all warm.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: International
Keyword: carrot, curry, onion, split peas
Servings: 4 people


  • Instant Pot


  • 1.5 cups split pea soup
  • 1 onion
  • 3 garlic cloves
  • 2 very ripe tomatoes
  • 1 carrots
  • 1.5 cups green beans I used frozen beans.
  • 2 tbsp ras el hanout
  • 1 tbsp curcuma
  • 2 tbsp curry
  • 1 tsp cumin
  • 2.5 cups broth
  • 2/3 cup plant-based milk
  • A tiny bit of olive oil


  • Select the sauté function. Add a bit of olive oil. When hot, add the onion, garlic, carrots and green beans and cook for 2 to 3 minutes. Add the tomatoes and mix well.
  • Add the split peas and the spices and mix all of it thoroughly. Cook for 2-3 minutes.
  • Add the broth and the milk.
  • Close the lid, set the valve to sealing and click on manual. Set the timer to 10 minutes. The Instant Pot will take around 15 to 20 minutes to reach pressure. When the timer goes off, do a 5 minute natural release followed by a Quick Release (QR). When it’s safe to do so, open the lid.
  • Now it is ready. You can add some optional spinach leaves if you want, they will give it a great texture. I didn't have any spinach leaves fresh, so we just ate it as it was.
  • Serve with white, brown rice, quinoa, naan bread, potatoes. Most things go well with this curry.
  • Enjoy!

Recette en français – Instant Pot curry vegan de pois-cassés


  • 400 g pois-cassés
  • 1 oignon
  • 3 gousses d’ail
  • 2 tomates très mûres
  • 2 carottes
  • 300 g haricots verts
  • 2 cuillères à soupe de ras el hanout et de poudre de curry.
  • 1 cuillère a soupe de curcuma.
  • 1 cuillère à thé de cumin
  • 600 ml de bouillon végetal
  • 200 ml de boisson végétal
  • Un peu d’huile d’olive


  • Sélectionner l’option “sauté”. Ajouter de l’huile d’olive. Quand il est chaud, rajouter l’oignon, ail, carottes et haricots. Cuire pendant 2-3 minutes puis rajouter les tomates. Bien mélanger.
  • Ajouter les pois-cassés et les épices et bien mélanger. Cuire pendant 2-3 minutes.
  • Ajouter le bouillon et le boisson végétal.
  • Fermer l’instant Pot, vérifier que la sealing valve est bien sur Sealing. Sélectionner le mode “Manual/Pressure cooker” et ajouter le timer à 10 minutes. L’instant Pot prendra entre 15 et 20 minutes à arriver à la pression maximale. Quand le timer est terminé on fait une Natural Release pendant 5 minutes puis on fera une Quick Release. Quand la floating valve est descendue, vous pouvez ouvrir l’instant Pot.
  • Vous pouvez y ajouter quelques épinards fraîches pour avoir un peu plus de textures et goût mais moi je n’ai pas mis.
  • Déguster avec du riz blanc, complet, quinoa, naan, pommes de terre… La plupart d’accompagnements vont bien avec ce curry.
  • Bon appétit !

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