Nutritional fact- One serving of dry peas contains as much potassium as a banana.
Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over a low heat for 4-5 minutes. Stir in spices and cook a further minute.
Add stock, tomatoes, prepared split peas, sweet potato, eggplant and capsicum. Bring to a boil, reduce heat and simmer partially covered for approx. 45 minutes or until split peas are tender (stirring regularly whilst cooking).
Add coconut milk and cook for a further 5 minutes. Serve garnished with coriander, green chillies and flatbread.