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Yellow Split Pea Collagen Curry Recipe

Yellow Split Pea Collagen Curry Recipe

Lightly spicy, beautifully creamy and coconutty. I actually love eating this cold, especially as we come into SLIGHTLY warmer weather. The yellow split peas retain a lovely bite and the collagen mingles itself into the sauce seamlessly.

Preparation Time - 10 minutes

Cooking Time - 40 minutes

Servings - 4

Yellow Split Pea Collagen Curry Recipe


  • 1 tbsp olive oil
  • 1 small white onion finely chopped
  • 3 cloves of garlic minced
  • 2 tsp minced fresh ginger
  • ½ - 1 red chili finely diced
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 200g yellow split peas
  • 700ml water or stock
  • 4 tbsp Edible Health Collagen, Marine Collagen
  • 200ml coconut cream
  • Salt to taste
  • Short grain brown rice, spring onion, toasted coconut and coriander to serve

Yellow Split Pea Collagen Curry Recipe


  1. Heat olive oil in a large pot over a medium heat.
  2. Fry the onion in the oil for 5 minutes.
  3. Add in the garlic, ginger and chili and cook for a further couple of minutes.
  4. Add in the cumin, coriander and turmeric. Mix for a minute before adding in the peas.
  5. Mix together, pour in the water or stock. Bring to the boil, cover and simmer for 35 - 40 minutes; until the split peas are tender but still a little bite.
  6. Stir in the coconut cream and collagen. Mix to combine and heat through for a further 5 minutes.
  7. Season to taste with salt.
  8. Serve with short grain brown rice, it’s so beautifully nutty, toasted coconut and lots of fresh coriander and spring onion!

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