Curried Split Pea Stew with Swiss Chard

Curried Split Pea Stew with Swiss Chard

Split peas are one of my favorite foods. They make such a creamy thick stew, which is exactly what this recipe is. I’ve never added in greens before, but they made a really nice addition to the curry flavor and the richness of the coconut milk. This recipe would also be great with some diced sweet potato, or even over rice since you can make it as thick or thin a stew as you like.

Swiss chard is the featured veggie of the day. I can’t believe tomorrow is my last day of my veggie recipe challenge. 50 days! I honestly wasn’t sure if I could do it, and a few of the days got a little snarly with my busy schedule, but I’ve almost made it. And today’s feature is a delicious and nutritious veggie. An excellent source of Vitamins C, A and K, Swiss Chard has been found to prevent osteoporosis, iron-deficiency anemia, and vitamin-A deficiency; it is also believed to help protect from cardiovascular diseases and colon and prostate cancers.

Curried Split Pea Stew with Swiss Chard

 

Curried Split Pea Stew

with Swiss Chard

  • 2 Tbs olive oil
  • 1 small onion, chopped
  • 1/2 tsp cumin seeds
  • 1 cardamom pod, split open
  • 1/2 tsp coriander seeds
  • 1/2 tsp turmeric
  • 1-1/2 cups dried split peas, picked over and washed
  • 1/2 can reduced-fat coconut milk
  • 3 cups packed Swiss Chard, washed and chopped
  • 1/2 tsp sea salt, or to taste
  • fresh ground black pepper, to taste

In a soup pot, warm olive oil over medium heat. Meanwhile, grind cumin seeds, cardomom and coriander seeds using a mortar and pestle. Add crushed seeds and turmeric to oil and heat, stirring constantly, until spices are very fragrant, about a minute or two. Add onion and sauté until soft and translucent.

Add 5 cups water and split peas. Bring to a boil and then lower heat and simmer, partially covered, until split peas are tender and losing their shape, about 50-60 minutes.

Add Swiss chard and coconut milk and season to taste with salt and pepper. Continue to cook until chard is wilted and stew reaches desired thickness.

Curried Split Pea Stew with Coconut Milk and Swiss Chard

Split Pea Stew with Swiss Chard

Split Pea Stew with Coconut Milk and Swiss Chard

This stew is so hearty and filling. Perfect for a rainy day like today, since our weather here in Portland Oregon has no idea lately what it wants to do! I hope you enjoy this recipe if you try it.

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 48 days of recipes, here they are:

Printable Version:

Curried Split Pea Stew with Swiss Chard
 
Serves: 4
Ingredients
  • 2 Tbs olive oil
  • 1 small onion, chopped
  • ½ tsp cumin seeds
  • 1 cardamom pod, split open
  • ½ tsp coriander seeds
  • ½ tsp turmeric
  • 1-1/2 cups dried split peas, picked over and washed
  • ½ can reduced-fat coconut milk
  • 3 cups packed Swiss Chard, washed and chopped
  • ½ tsp sea salt, or to taste
  • fresh ground black pepper, to taste
Instructions
  1. In a soup pot, warm olive oil over medium heat. Meanwhile, grind cumin seeds, cardomom and coriander seeds using a mortar and pestle. Add crushed seeds and turmeric to oil and heat, stirring constantly, until spices are very fragrant, about a minute or two. Add onion and sauté until soft and translucent.
  2. Add 5 cups water and split peas. Bring to a boil and then lower heat and simmer, partially covered, until split peas are tender and losing their shape, about 50-60 minutes.
  3. Add Swiss chard and coconut milk and season to taste with salt and pepper. Continue to cook until chard is wilted and stew reaches desired thickness.

 

 

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