Yellow Split Pea, Butternut Squash, and Sweet Potato Stew


  • 1 medium sweet potato (peeled and cut into ½ inch pieces)
  • 1 onion (chopped)
  • 1 cup yellow split peas
  • 2 large cloves garlic (finely chopped)
  • 1 jalapeño (seeded and thinly sliced)
  • 1½ inch piece fresh ginger (peeled and grated)
  • ½ medium butternut squash (peeled, seeded, and cut into ½ inch pieces)
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • Kosher salt
  • Black pepper
  • ½ cup light coconut milk
  • 1 cup fresh cilantro leaves
  • 1 lemon (cut into wedges)


In a 5-6 quart slow cooker, toss together the sweet potato, onion, split peas, garlic, jalapeño, ginger, butternut squash, curry powder, turmeric and ½ teaspoon each salt and pepper.

Stir in 4 cups water and cook, covered, until the peas are tender, 4-5 hours on high or 6-7 hours on low.

Twenty minutes before serving, stir in the coconut milk. Ladle the stew into bowls and top with the cilantro and lemon wedges.

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