Rinse the split peas using a strainer. Soak the peas in filter water overnight or for 4-8 hrs. Note: You can make the curry without soaking the peas, however, it is easier digestible and it will cook faster if they are soaked ahead of time.

Drain the water and rinse the soaked peas. Add the yellow split peas to a saucer pan and add 6 cups of water

Minced the garlic cloves and add them to the pan. Add the salt. Cook the split pea coconut curry at medium, low heat until peas are soft, for about 20 mins.

Add the coconut milk, curry powder, and turmeric. Cook for another 15 mins. Note: You can add the coconut milk and spices from the beginning, however I found to be more effective to add these ingredients at the end, to not lose their flavor. In addition, you would probably need more coconut milk, if you decide to use it instead of water.

Serve with organic cooked rice or quinoa. Additional, you can add fruit like bananas, apples, raisins, oranges, etc. as toppings.