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.

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Recipe 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

1. 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.
2. Sprinkle in the korma curry powder, stirring constantly for about 30 seconds, until the spices are aromatic and well combined with the vegetables.
3. 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.
4. 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.
5. 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.
6. 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

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