This creamy spinach and split pea stew is bursting with flavor from ginger, garlic, turmeric, cumin and coriander. Make this soothing vegan spinach stew for a comforting dinner on a cold day.
Ingredients
Prep
- Rinse split peas in a fine-mesh sieve. Heat vegetable oil in a pot and sauté the onion over medium-low heat, until translucent.
- Heat vegetable oil in a pot and sauté the onion over medium-low heat, until translucent.
- Add garlic, ginger, and spices, tossing around until fragrant (about 1 min), being careful not to burn them.
- Add split peas, and 7 cups of water and bring to a boil.
- Reduce heat, partially cover, and allow to simmer for around 90 minutes, gradually adding the Cashewmilk until absorbed and peas are soft and soupy.
- Stir in lime juice and the chopped spinach. Top with Forager Project Cashewmilk Yogurt.
