Turmeric Split Pea + Butternut Stew
Split peas are underrated. They may have been banished to the back of your cupboard after making one recipe, or perhaps you're turned off by the bright green of split green peas and split pea soup. But I'm about to open your eyes to a whole new world of beans and pulses beyond chickpeas and lentils.
Now you may be asking (or couldn't care less) - why are the split? Truthfully, I looked it up and it seems as though split peas are split to help decrease cooking time, which I have zero qualms about!
Split peas, like most legumes are a source of fibre, protein, and are low in fat. They become almost creamy when they are cooked, making them perfect for stewing and making a thick + rich veggie stew. Paired with creamy butternut (but you can sub in sweet potato as well), this creamy vegan stew is perfect served with brown rice, or a piece of flatbread to mop up all the juices.
I made this recipe on a cold winter's night, inspired by my all time favourite cuisine, Ethiopian. If you have never tried it, google your nearest spot and get ready to get messy. Stewed veg and beans top spongy injera, a fermented teff-based flatbread. No cutlery needed. It's seriously magical. Ethiopian cuisine features a ton of pulses from lentils to chickpeas, and I wanted to take those flavours of turmeric, ginger, and garlic, and put them into my fave dish of stewed pumpkin.
This stew freezes beautifully, making it perfect for storing and heating up on a cold night when you feel like just hanging in your jammies, locking the door, and watching sappy movies. You can likely make this in a slow cooker or instant pot, so do let me know if you try!
Looking for more bean recipes? Check out my recipe for
Turmeric Split Pea and Butternut Stew
Prep Time: 20 mins
Cook Time: 1 hr
Inspired by my love for Ethiopian food, this split pea stew is full of flavour - not to mention protein and fibre! This vegan stew can be served with sautéed or roasted veggies, Ethiopian teff or injera bread or alongside your favourite grain!
1 tbsp coconut oil
1/2 large white onion, chopped (100g)
3 cloves garlic, minced
2 cups butternut squash, cubed (200g)
2 tsp turmeric
1 tbsp freshly grated ginger
1 cup dried split peas, rinsed under cold water (200g)
4 cups water or vegetable broth (1 litre)
In a large pot, heat coconut oil. Add onion, garlic, and butternut squash. Cook for 5 minutes, stirring occasionally.
Add turmeric and ginger. Stir to combine.
Mix in rinsed split peas.
Add water/broth, bringing to a boil. Reduce heat to a simmer, and cover. Cook for 45 -60 minutes or until peas are tender. You may need to add additional water if it gets too dry.