Split Pea Coconut Stew
- Yield: 6 servings
- Prep: 5 mins
- Cook: 45 mins
Though it’s not strictly necessary, soaking helps the split peas cook more evenly and shortens cooking time. If you want more heat, increase the curry paste.
Ingredients
- 2cups green or yellow split peas, rinsed and soaked in cold water 2 to 3 hours
- 1-- (14-ounce) can light unsweetened coconut milk
- 1medium onion, diced
- 2tablespoons minced fresh ginger
- 1/4cup finely sliced cilantro stems
- 1teaspoon Thai red curry paste
- 3/4cup diced celery
- 2large carrots, chopped
- 2cups chopped red potato, unpeeled
- 2tablespoons Thai fish sauce
- 1/2teaspoon salt
- 1/4 to 1/2cups chopped cilantro leaves
- 1 to 2-- limes, cut into wedges
Instructions
- Drain peas, place in a large saucepan and add 4 cups cold water. Bring to a boil, reduce heat and simmer 20 minutes. Peas should be whole, but tender.
- Combine coconut milk, onion, ginger, cilantro stems, curry paste and celery in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add carrots and potatoes; simmer until potatoes are almost tender, 5 to 7 minutes. Add peas, fish sauce and salt. Simmer 5 to 7 minutes. Stir in cilantro leaves. Serve with lime wedges
Recipe by Nancy Krcek Allen.
Nutritional Info *per serving
- Calories 430
- Glycemic Load 1
- Fat 17g
- Saturated Fat 14g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0.5g
- Cholesterol 0mg
- Sodium 740mg
- Potassium 1000mg
- Carbohydrate 51g
- Fiber 9g
- Sugars 7g
- Protein 20g
- Trans Fat 0g
- Vitamin A 90%
- Vitamin C 25%
- Calcium 6%
- Iron 30%
