Coconut Split Pea Curry

This is a fun way to jazz up a traditional split pea soup. Split peas paired with coconut milk and sweet potatoes create pure creamy goodness.  

Prep time:  10 minutes

Cook time: 60 minutes

Serves: 4-6

Kitchen Tools
  • large soup pot
  • knife & cutting board
  • mixing spoons
  • Split Pea Soup meal starter pouch
  • 4 cups of cold water 
  • 1 (15-oz) can lite coconut milk
  • 1 1/2 tablespoons curry powder
  • 1 large sweet potato, diced
    • In a large pot, add Split Pea Soup meal starter pouch contents, water, coconut milk, and curry powder. Stir to combine.
    • Bring to a boil and simmer for 60 minutes or until tender.
    • After 40 minutes simmering, add the diced sweet potatoes and stir, adding more water if necessary.
    • Optional: Serve over brown rice, barley, farro, or quinoa.


    • Amanda

      Soup was delicious. However, I went with new directions to add more water. At 6 cups (versus the 4 listed on pkg), it was runnier than I would like. I had extra potatoes cooked so I thickened it up with mashed potatoes. Next time will try the 4 cups water.

    • Heather M

      This was delicious! I know you sent out and email to add more water to the original recipe, so I went with 6 cups of water here and it was slightly too much liquid but I soaked it all up by serving it over farro. Perfect!

    • Susanna

      It would be nice to have instant pot directions.

    Leave a comment