Indian Inspired Spinach and Split Pea Stew | PC.ca

Indian Inspired Spinach and Split Pea Stew

A cast iron pot filled with colourful pea soup and wilted spinach

PC Blue Menu Yellow Split Peas

Indian Inspired Spinach and Split Pea Stew

Subtly spiced, this hearty split pea stew is similar to Indian dal. It’s a great answer to the “what...

Subtly spiced, this hearty split pea stew is similar to Indian dal. It’s a great answer to the “what’s for dinner” question when the weather turns cold.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 1 hr
  • Serves: 10
  • Dish Type: Indian
  • Season: Spring
  • Course: Main
  • Main Ingredient: Yellow Split Peas
  • Calories

    220

  • Total Carbohydrate

    37

  • Total Fat

    5

  • Saturated Fat

    0.6

  • Dietary Fibre

    14

  • Protein

    14

  • Sodium

    380

Indian Inspired Spinach and Split Pea Stew

A cast iron pot filled with colourful pea soup and wilted spinach

PC Blue Menu Yellow Split Peas

  • Calories

    220

  • Total Carbohydrate

    37

  • Total Fat

    5

  • Saturated Fat

    0.6

  • Dietary Fibre

    14

  • Protein

    14

  • Sodium

    380

How to make

Ingredients

  • 3 tbsp (45 mL) 

    PC® Blue Menu® Omega Oil
  • 4 tsp (20 mL)

    Cumin seeds, crushed
  • 4 cups (1 L)

    Chopped onions (about 3 large onions)
  • 3

    Large cloves garlic, minced
  • 1

    Large carrot, diced
  • Jalapeño pepper, minced with seeds
  • 1/2 tsp (2 mL)

    Turmeric
  • 1/2 tsp (2 mL)

    Ground coriander
  • 2 cups (500 mL)

    PC® Blue Menu® Yellow Split Peas, rinsed
  • 3 cups (750 mL)

    chopped vine-ripened tomatoes (about 2 large tomatoes)
  • 1 carton (900 mL)

    PC®Organics Vegetable Broth
  • 1 pkg (300 g)

    Frozen chopped spinach, thawed (with liquid)
  • 1 cup (250 mL)

    Chopped fresh coriander

How to make

  • Step 1

    Heat oil in large saucepan over medium heat. Add cumin seeds; cook for about 30 seconds or until fragrant. Add onions; cook for 4 to 5 minutes, stirring often, or until softened. Stir in garlic, carrot and jalapeno; cook for 10 minutes, stirring often, or until softened, adding a little water and scraping bottom of pan if browning too quickly.

  • Step 2

    Stir in turmeric and coriander; cook, stirring, for 1 minute. Add split peas, tomatoes, broth and 2 cups (500 mL) water; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer partially covered for 20 to 25 minutes or until peas are tender.,

  • Step 3

    Stir in spinach and its liquid; cook for 3 minutes. Stir in coriander and serve immediately.

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