Split Pea Sweet Potato Curry Stew

I can’t believe it’s the first day of June and I am making stew, but I guess that’s the case when you live on the east coast! This super easy split pea sweet potato curry stew is inspired by my sweet potato lentil dahl recipe I make on repeat during the cold winter months. I hope you enjoy :)

Split Pea Sweet Potato Curry Stew

Serves: 4-6

1 Tbsp coconut oil

1 medium onion (peeled + diced)

2 medium carrots (diced)

2 cloves garlic (minced)

1 Tbsp medium curry powder

1 tsp cumin

1 tsp turmeric

1 cup yellow split peas

4 cups water

2 small or 1 medium sweet potato (diced)

3 Tbsp full fat coconut yogurt

1 28 oz can crushed tomatoes

Method: In a dutch oven over medium heat add the oil, onion, garlic, and carrots. Sautee until soft. Add the seasonings, and cook for a further 5 minutes. Add water, split peas, sweet potato, coconut yogurt, and crushed tomatoes. Simmer over medium heat until the sweet potato and split peas are cooked through. Serve with rice, greens, naan, etc.

Emma Hyslop