Indian-Stye Yellow Split Peas with Spinach and Cherry Tomatoes

Preheat olive oil in a pot and saute onion until soft and golden brown, about 3–5 minutes. Add ginger and garlic and saute for another 30 seconds.

Add yellow split peas, curry powder, turmeric and fry everything for 2 minutes, stirring continuously. Pour in the water and coconut milk and let simmer on low heat for about 20–25 minutes.

Add vegetables and stir occasionally stir. Cook everything for another 5–10 minutes until split peas are soft.

Before serving, add coriander and sea salt and adjust to taste.