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Bowl of Curried Yellow Split Pea Stew

Curried Yellow Split Pea Stew

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hours 30 minutes
  • Yield: 4 Servings 1x
  • Category: Stew


We can’t get enough of this fragrant, delicious, soul-warming Curried Yellow Split Pea Stew. It checks off all the must haves: easy, satisfying, and oh-so-yummy.  Hearty yellow split peas, flavorful onions and bell peppers, zesty ginger, warm spices, and luscious coconut milk come together to create this comforting dreamy stew that will have everyone in the family running to the table. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.


  • 1 medium yellow onion, chopped
  • 1 red bell pepper, finely diced
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 2 cups water
  • 2 cup vegetable broth *
  • 4 Tablespoons red curry paste *
  • ¼ teaspoon crushed red pepper flake
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon dried minced onions
  • 1 ½ cups uncooked yellow split peas *
  • 1 bay leaf
  • ½ teaspoon sea salt *
  • 1 – [ 14 oz. can ] lite coconut milk *

Optional Topping Ingredients:

  • Fresh greens
  • Oven roasted potatoes


  1. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the diced onion and bell pepper. Sauté over medium heat for 5 to 7 minutes to soften them.  Add a splash of water if they start to stick.
  2. Once the onions and peppers are softened, then turn down the heat a little, and then add the minced garlic and ginger, sauté for one minute.
  3. Add all the remaining ingredients except for the lite coconut milk. Stir well to incorporate. Turn the heat up to bring the mixture to a boil, then turn down to a simmer.  Simmer for 30 minutes.
  4. After 30 minutes, add the coconut milk; stir well to incorporate, continue to simmer until the yellow split peas are tender. (See recipe notes on cooking times).
  5. Serve with your favorite toppings and/or over a bed of fresh baby arugula, and/or oven roasted potatoes.


*Vegetable Stock:  We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Red Curry Paste:  We used Thai Kitchen Red Curry Paste.

*Lite Coconut Milk:  Be sure to select a light Coconut Milk.  Light coconut milk is WFPB compliant, while full fat coconut milk is not.

*Stove Top Cooking Time for Yellow Split Peas:  Split peas do not require soaking; however, you can cut down the cooking time of the yellow split peas if you presoak them overnight as they can take up to well over an hour to cook. To soak them overnight, simply place the cleaned and rinsed split peas into a bowl and cover generously with water and allow to sit overnight.  OR you can also follow a quick method which is to place the yellow split peas in a pot, cover them with water (at least 3 inches), bring to a boil, boil for 2 minutes, cover with a lid, remove from the stove and allow to sit for one hour undisturbed. OR you can just cook them as directed by the recipe understanding that you may have to cook them an hour or more.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4

*Storage: Refrigerate and use within 5 days.