Yellow Split Pea, Butternut Squash, and Sweet Potato Stew
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.
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