In a 5-to-6-quart slow cooker, toss together the sweet potato, onion, split peas, garlic, jalapeño, ginger, butternut squash, curry powder, turmeric, and 1/2 teaspoon each of salt and pepper.
Stir in 2 cups of Better than Bouillon vegetable broth and 2 cups of water and cook, covered, until the split peas are tender, about 4 to 5 hours on high or 6 to 7 hours on low. May need additional water and additional time if split peas are not completely done and the stew seems extra thick.
Twenty minutes before serving, stir in the coconut milk. Ladle the stew into bowls, then top with cilantro or parsley .
Pair with a green salad and whole-grain bread.