When the weather cools down, this Slow Cooker Curried Yellow Split Pea and Coconut Soup becomes my go-to! The split peas cook down to a soft, creamy texture, while the coconut milk adds a touch of sweetness that balances the mild spice.
Every spoonful is warm, comforting, and feels like a hug in a bowl. I’ll make this in a big pot on Sunday, and it’s amazing to reheat for a quick, comforting meal during the week. Pair it with naan or pita for dipping, and you’re set for a seriously satisfying, no-fuss meal.
Jump to Recipe Print RecipeRecipe Ingredients
- 2 tbsp olive oil
- 2 brown onions, finely diced
- 3 garlic cloves, thinly sliced
- 1 leek, white part only, washed and thinly sliced
- 1 carrot, diced
- 1–3 tbsp korma curry powder, to taste
- 660 g (1 lb 7 oz or 3 cups) yellow split peas, rinsed
- 2 liters (8 cups) vegetable stock
- 300 ml (10½ fl oz) coconut milk
- 45 g (1½ oz or 1 cup) baby spinach leaves
- Juice of 2 limes, or to taste
- 1 long red chili, thinly sliced diagonally
- Greek-style yogurt and coriander (cilantro) leaves, for serving
How To Make Indian Curried Yellow Split Pea and Coconut Soup
- Heat the olive oil in a large skillet over medium heat, or use the insert pan of a slow cooker if available. Add the onions, garlic, leek, and carrot, and cook for about 5 to 7 minutes, until the vegetables are softened.
- Sprinkle in the korma curry powder, stirring constantly for about 30 seconds, until the spices are aromatic and well combined with the vegetables.
- Transfer the vegetable mixture to the slow cooker if using a skillet. Add the yellow split peas and vegetable stock, then cover and cook on high for 3½ hours, or until the split peas are very tender and breaking down.
- Pour in the coconut milk and use a stick blender to purée the soup to a rough consistency, leaving a few chunks for texture if desired. Add more coconut milk as needed to achieve your preferred thickness.
- Stir in the baby spinach and lime juice, adjusting the lime to taste. Season the soup with salt and freshly ground black pepper to bring out the flavors.
- Ladle the soup into bowls, and top with fresh slices of chili, a dollop of Greek-style yogurt, and a sprinkle of coriander. Enjoy your comforting, flavorful bowl of curried split pea and coconut soup!
Recipe Tips
- For extra richness, try adding a few tablespoons of coconut cream along with the coconut milk, which will give the soup a silkier texture and slightly sweeter taste.
- Substitute vegetable stock with homemade broth if you have it; fresh, homemade broth adds a richer depth of flavor to this comforting soup.
- If you prefer a spicier soup, add a pinch of red chili flakes with the curry powder, and consider garnishing with additional thinly sliced chilies.
- To make this soup heartier, stir in cooked chickpeas or lentils before serving, which adds extra protein and a more substantial texture.
- For a bit of crunch, garnish the soup with toasted coconut flakes or a handful of chopped nuts like cashews, which pairs nicely with the creamy coconut flavor.
Recipe FAQs and Variations
Can I Use Red Lentils Instead of Yellow Split Peas?
Yes, red lentils will cook faster and give a creamier texture, though they may slightly alter the color of the soup.
What Can I Use Instead of Coconut Milk?
Try using almond milk or cashew cream as a substitute for coconut milk, though it may slightly affect the final flavor.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, adding a little water if it’s too thick.
Can I Freeze This Soup?
Yes, this soup freezes well for up to 3 months. Defrost overnight in the fridge and reheat on the stove.
Check out More Recipes:
- Leek, Fennel and Potato Soup With Herb Salsa
- Slow Cooker Spiced Carrot and Cumin Soup
- Slow Cooker Thai-style Pumpkin Soup
Indian Curried Yellow Split Pea and Coconut Soup
Course: SoupCuisine: IndianDifficulty: Easy6
servings10
minutes3
hours30
minutes320
kcalWhen the weather cools down, this Slow Cooker Curried Yellow Split Pea and Coconut Soup becomes my go-to! The split peas cook down to a soft, creamy texture, while the coconut milk adds a touch of sweetness that balances the mild spice.
Ingredients
2 tbsp olive oil
2 brown onions, finely diced
3 garlic cloves, thinly sliced
1 leek, white part only, washed and thinly sliced
1 carrot, diced
1–3 tbsp korma curry powder, to taste
660 g (1 lb 7 oz or 3 cups) yellow split peas, rinsed
2 liters (8 cups) vegetable stock
300 ml (10½ fl oz) coconut milk
45 g (1½ oz or 1 cup) baby spinach leaves
Juice of 2 limes, or to taste
1 long red chili, thinly sliced diagonally
Greek-style yogurt and coriander (cilantro) leaves, for serving
Directions
- Heat the olive oil in a large skillet over medium heat, or use the insert pan of a slow cooker if available. Add the onions, garlic, leek, and carrot, and cook for about 5 to 7 minutes, until the vegetables are softened.
- Sprinkle in the korma curry powder, stirring constantly for about 30 seconds, until the spices are aromatic and well combined with the vegetables.
- Transfer the vegetable mixture to the slow cooker if using a skillet. Add the yellow split peas and vegetable stock, then cover and cook on high for 3½ hours, or until the split peas are very tender and breaking down.
- Pour in the coconut milk and use a stick blender to purée the soup to a rough consistency, leaving a few chunks for texture if desired. Add more coconut milk as needed to achieve your preferred thickness.
- Stir in the baby spinach and lime juice, adjusting the lime to taste. Season the soup with salt and freshly ground black pepper to bring out the flavors.
- Ladle the soup into bowls, and top with fresh slices of chili, a dollop of Greek-style yogurt, and a sprinkle of coriander. Enjoy your comforting, flavorful bowl of curried split pea and coconut soup!
Nutrition Facts
6 servings per container
- Amount Per ServingCalories320
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 8g 40%
- Cholesterol 0mg 0%
- Sodium 520mg 22%
- Total Carbohydrate
45g
15%
- Dietary Fiber 15g 60%
- Sugars 5g
- Protein 13g 26%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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