I’m not really a takeout kind of girl. The food is overly salty, never has enough veggies and fresh stuff and takes just as long (if not longer) to place the order, drive, pick it up, drive home, get ready to eat, etc.

And then, after all of that, it’s cold. And you kind of just feel gross the next day.

So, for the most part, I avoid it, telling myself that realistically- minute wise– I could probably throw something together (one of the other recipes from this very blog, even) with less time, less cost, and with a lot more good stuff for my bod.

But, there are exceptions to the rule. And that is this: if it’s food I can’t cook on my own, then it’s fair game. This includes 2 things. Sushi. And Indian food.

Why bother when someone else is the expert (meaning, I am intimidated).  Long ingredient list or even longer cooking process are just not my idea of fun.

And then, the exception to the exception to the rule happens.

And maybe now, it’s just the sushi.

This little ditty of an Indian inspired curry is warm and comforting, and has so many healthy elements to it- turmeric and ginger have natural anti-inflammatory and immune boosting properties that make it a naturally healthy and healing food this time of year (flu + cold season).

Plus, the color is awesome and it goes well with almost anything else you probably have in your fridge already. And you only have 1 pot to clean.

No more convincing needed. Make this.

And delete that take-out number while you’re at it. This dish freezes perfectly well to enjoy the next time you have “nothing” to eat at your house.

Indian Yellow Split Pea Curry

Makes 8-10 servings

4 cups dried yellow split peas

1 cup peas, frozen (not pictured)

3 cloves garlic

3 stalks celery, minced

2 carrots, minced

2 inch piece of ginger, chopped or grated

2 teaspoons dijon mustard

2 teaspoons turmeric

1 teaspoon cumin

4 cups organic chicken or vegetable broth

1 6 oz small can of tomato paste

1 6 oz small can of coconut milk

2 teaspoons red curry paste

sea salt and pepper

12-24 hours before cooking: Soak yellow split peas in a large bowl with water. Rinse well and drain before using. This is important to get rid of the phytic acid that exists in all beans and grains. Skipping this step makes the beans a lot harder to digest, so just throw them in a bow of water up to 2 days before you’re ready to cook!

In a large soup pot, add carrots, celery, garlic and ginger with a bit of olive oil over medium high heat. Saute for 5-6 minutes. Add soaked yellow split peas, green peas, 4 cups of broth, tomato paste and coconut milk. Add mustard, tumeric, cumin, sea salt and pepper and stir well. Cover and bring to a boil. Once boiling, reduce heat to medium low and cook for 25-35 minutes or until peas are cooked through. Add curry paste last and stir in well.

Excellent served with shredded chicken, chopped kale (as pictured), shrimp, brown or wild rice, or cooked quinoa. A dash of hot sauce, goat cheese or yogurt will garnish it beautifully.