Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil (, see note 1)
  • 1 medium onion (, finely minced (about 2/3 cup))
  • ½ thumb fresh ginger (, finely grated, see note 2)
  • ½ teaspoon Thai red curry paste (, see note 3)
  • 1 cup yellow split peas ((about 210 grams))
  • 4 cups vegetable stock ((1-liter), see note 4)
  • 1 can coconut milk ((14-ounce/400 milliliters))
  • 1 tablespoon fresh coriander (, finely chopped , see note 5)

Instruction

  • Turn on the Instant Pot and press “SAUTE”.
  • Add oil and onion and saute until the onion is translucent, about 4 minutes.
  • Add ginger and saute for a minute before adding the paste. Mix everything well with a wooden spoon. Add the rest of the ingredients: yellow split pea, stock, coconut milk and coriander. Turn off the “SAUTE” function.
  • Cover the pot with a lid and lock it into its position. Turn the steam release valve to “SEALING” and press “PRESSURE COOK” or “MANUAL” (old models). Set the timer to 4 minutes (also make sure the pressure is set to high).
  • When the time is up, wait until the pin drops itself before opening the lid.
  • With an immersion blender, blend until smooth. Taste. Add more cilantro/parsley or seasoning if you like or just sprinkle some on top before serving (see note 7).
  • Enjoy!