Yellow Split Pea, Butternut Squash, and Sweet Potato Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This vibrant update on a classic is packed with butternut squash, sweet potatoes, and loads of nutrients.
Ingredients
- 1 medium sweet potato (about 12-oz.), peeled and cut into 1/2-in. pieces
- 1 onion, chopped
- 1 c. yellow split peas
- 2 large cloves garlic, finely chopped
- 1 jalapeno, seeded and thinly sliced
- 1 1 1/2-in. piece fresh ginger, peeled and grated
- 1/2 medium butternut squash (about 1 3/4 lb. total), peeled, seeded, and cut into 1/2-in. pieces
- 1 tbsp. curry powder
- 1 tsp. ground turmeric
- kosher salt
- Black pepper
- 1/2 c. light coconut milk
- 1 c. fresh cilantro leaves
- 1 lemon, cut into wedges
Instructions
- In a 5- to 6-quart slow cooker, toss together the sweet potato, onion, split peas, garlic, jalapeno, ginger, butternut squash, curry powder, turmeric and 1/2 teaspoon each salt and pepper.
- Stir in 4 cups water and cook, covered, until the peas are tender, 4 to 5 hours on high or 6 to 7 hours on low.
- Twenty minutes before serving, stir in the coconut milk. Ladle the stew into bowls and top with the cilantro and lemon wedges.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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