Morning made better

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

  • 2 tablespoons vegetable oil, neutral flavored
  • 2 cups of yellow split peas
  • 1 onion chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons minced ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 cups Forager Project Cashewmilk
  • 12 oz chopped spinach
  • ½ cup Forager Project Cashewmilk Yogurt Unsweetened Plain, to top

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.
Dal Saag