Spaghetti squash with split yellow pea and aubergine curry

Time has been on fast forward lately and if I have been at home it feels like it was just for a few hours to get some sleep. This was my last week at work. After this I have decided to take a day off, completely just doing what I want to do and to plan the future. It might not seem like a lot of time but there is so much to be done  and I can’t wait to get my entrepreneurial hat on and get started!


Whilst I am contemplating the future I picked a squash in the garden for dinner. The other day I bought some lovely lentils I have looked for them for ages and in the end I found a 2 kilo sack, I had to buy them and guess they will last me a while! The bag didn’t fit in the cupboard with the other, smaller lentil packages so I stashed it, so well I couldn’t find them no matter how much I looked. In the end the lentils were replaced with split yellow peas. I steamed the squash whole until soft whilst cooking the curry.


Yellow split pea curry 

preparation time 5 minutes 

cooking time 40 minutes 

serves 2


  • 1 dl or 1/2 cup dried split yellow peas, or any lentils
  • 4 dl or 2 cups of vegetable stock
  • 1/2 onion
  • 1 chipotle chile
  • 1 carrot
  • 1 celery stick
  • 5 button mushrooms
  • 1/2 aubergine
  • 1 good handful of spinach
  • 2 garlic cloves
  • 1 piece of fresh ginger
  • 1 tsp mustard seeds
  • 1 tsp poppy seeds
  • 1 tsp sesame seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika powder
  • 1/2 tsp turmeric
  • 1 tbsp oil for cooking

Chop the onion, carrots and the celery stick. Brush and slice the mushrooms. Peel and cut the ginger in to thin strips, peel the garlic and slice it thin. Cube the aubergine and slice the chipotle chile.





Heat the oil in a pan and add the vegetables, sesame seeds, poppy seeds and the mustard seeds. When the vegetables are starting to cook without browning add the split yellow peas, the stock, garlic, aubergine, the chipotle chile and the ginger. Last add the spices and let cook for 35-40 minutes.





Add the spinach during the last couple of minutes of cooking, just long enough for it to wilt.




The curry was light. The chipotle added a nice hint of smokiness and only a background heat. The split yellow peas had a nice bite. As soon as the curry was cooked I remembered where I had stashed the lentils and I guess they will just last even longer.




I didn’t set out to make a vegan meal, I had some chorizo that I had planned on using but I forgot and didn’t miss it at all. The spice combination was inspired by the curries I have been making and I am glad it worked.

8 Responses to “Spaghetti squash with split yellow pea and aubergine curry”
  1. What a wonderful recipe. Looks amazing.

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