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Yellow split pea and sweet potato curry

Serves   4
Prep time: 10 mins
Cooking time: 35 mins

A tasty vegetarian curry with mild spice that the whole family will love. Great for a heat and eat lunch the next day, if you have any leftovers that is!





  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, finely diced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon curry powder
  • 1 teaspoon garam marsala spice
  • 1 teaspoon coriander seeds, crushed
  • 1.5 litres reduced salt Pams vegetable stock
  • 1 cup split yellow peas
  • 1 medium sweet potato, peeled and diced
  • 1/2 cup lite coconut milk
  • Small bunch Coriander


Heat the oil in a large saucepan and sauté the onion, garlic and ginger for 2-3 minutes until soft and fragrant. Add the curry powder and spices and cook for 1 minute then add the stock and spilt peas, simmer for 15 minutes then add the sweet potato and simmer a further 15-20 minutes until the peas and potato are tender.  Stir through the coconut milk and season to taste.

Garnish with fresh coriander leaves and chilli flakes if desired.