Split pea and sweet potato coconut curry

Peel the onion and slice it, crush and mince the garlic, then peel the sweet potato and cut it into 2 cm cubes. Rinse the split peas (140 g) in the colander under cold water.

Heat 6 cl of olive oil in the saucepan over medium heat, then cook the onion and garlic for 5 min without browning. Save the remaining 2 cl of oil for the end.

Add the 2 tsp of curry powder and stir for 1 minute so it releases its aroma.

Pour in the split peas and 50 cl of water, then bring to a boil over high heat. Then turn down to low for a gentle simmer.

Let it simmer, covered, over low heat, stirring now and then so it doesn't stick. Add a little water if it gets too dry.

Add the sweet potato cubes, the coconut milk (14 cl), the salt and the pepper. Keep cooking, covered, over low heat until the split peas are tender, about 40 min of cooking total, and the sweet potato is soft.

If the curry is too runny, let it reduce uncovered over medium heat, stirring. Finish with the remaining 2 cl of olive oil, taste and adjust the salt.