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.


  • 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 Coconut Cashew Oat Milk
  • 12 oz chopped spinach
  • ½ cup Unsweetened Plain Cashewmilk Yogurt, to top


Rinse split peas in a fine-mesh sieve. 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, 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 Coconut Cashew Oatmilk until absorbed and peas are soft and soupy.

Stir in lime juice and the chopped spinach. Top with Forager Project Unsweetened Cashewmilk Yogurt.

Dal Saag


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