A comforting vegan healthy dinner recipe with split peas that you'll enjoy each bite of it! Make some extra for the next day and I tell you what, it's even more delicious!
Hi my friend, enjoy this delicious, spicy split pea packed full of protein and fiber for your dinner. You'll like it because one, it's scrumptiously delicious and two, you can prepare it in less than 35 minutes, and even better, you can cook it in a slow cooker!
Last week I made this yummy miso split pea that is super delicious too. You should try it!
We all like a dish that will make us feel great! I love this dinner made with split peas, potatoes, and red Kuri squash, spiced with Indian curry, bouillon, and tamari sauce.
Let me say I ain't the only one to love it, my kids too. The peas are cooked but left with some crunchiness to chew. The potatoes, mushrooms, and squash are soft and tender, making the sauce creamy, spicy, and tasty.
Add chopped Swiss chard greens after cooking. We want to preserve their vitamin C.
Beside this healthy dinner being extra delicious, it's a very good source of iron, magnesium, manganese, copper, vitamin K, A, B1, B6, and B9. What a better way to boost your body with vitamins and minerals?
In this split pea recipe, I use wakame seaweed for it's high in minerals and vitamins, however, it's too high in sodium! If you're following a low sodium diet, then take note of that.
Make healthy choices
- This split pea recipe calls for potatoes, choose red potatoes over white and keep their skin. Red potatoes do possess anthocyanin properties that white potatoes don't have.
- Prefer red onions to yellow or white as they contain a higher amount of antioxidants. If you don't mind eating raw onions, add some finely chopped red onions when serving your dinner. Do not over-peel your red onions because most of these health properties are found next to the outer skin.
- Do not clean your mushrooms in water, this will make them lose their flavor and will soak in more water. Avoid peeling them because their skin protects the flesh, which would become spongy during cooking, wipe the mushroom with kitchen paper. Make a good choice by buying fresh mushrooms that are clean and firm!
- Do not peel your squash! most pumpkin skins are edible and contain dietary fiber, minerals, and vitamins.
How to make this healthy dinner with split pea
- Start by soaking dry split pea for at least 6 hours. If you're going away for the day, soak them in the morning, or even better the night before, rinse them before soaking.
- Drain the split peas and cook them in cooking onions for a few minutes before adding potatoes.
- Once you add potatoes, stir well, cover to cook them with peas for extra few minutes. At this stage, the peas are coating/sticking to the skillet/saucepan, this is a good thing, it will lend a creamy sauce.
- After adding spices, you'll add boiling water or broth of your choice, bring that to a boiling point, and continue cooking for a few minutes
- You'll add squash with mushrooms and let the dish simmer while covered,
- Finish by adding chard's green. Don't cook them, the heat from the cooked ingredients will cook them a bit.
For the full recipe, see the recipe card.
Make yourself a delicious dinner, keep healing and be safe.
My love to you, Githu.
Enjoy more healthy dinner recipes
- Lentil curry with rice & split pea
- Vegan artichoke with black chick pea recipe
- Quick & savory green tomatoes with brussel sprouts
- Healthy red lentils recipe with fresh tomatoes
scrumptious health dinner with split peas with pumpkin
- Sharp knife
- saucepan or a skillet
- Cooking spoon
- 1 red onion (diced)
- 1 tablespoon coconut oil
- 2 cups soaked split peas (drained)
- 5 small size red potatoes (diced)
- 3 cloves of garlic (minced)
- 1 tablespoon curry powder
- 1 tablespoon bouillon powder or knorr
- a pinch of salt (just a little)
- 1 tablespoon a mix of herb de Provence
- ½ 2 cups red Kuri squash or any pumpkin with hard flesh (cut in cubes) (small size squash)
- broth or boiling water
- 4 medium button mushrooms (cut into pieces)
- 6 leaves Swiss chard greens (chopped) (medium size chards)
- ½ piece red chill🌶 (optional)
- 3 tablespoons wakame or seaweed of your choice (small pieces)
- 1-2 tablespoons Tamari sauce (I use a strong flavor)
- Prior to cooking soak the split peas at least for 6 hours
- Clean all the veggies and prepare them by either dicing, chopping, or slicing
- Place your skillet on a source of heat and let it heat on a medium-high heat
- Put diced onions into the skillet and add some coconut oil. Stir well, cover to cook for 3 minutes, stirring now and then,
- Bring in drained split peas and stir thoroughly then cover and simmer for 5 minutes,
- Add diced potatoes, stir everything together and cover. Let the split peas coat the base of the skillet without letting them burn,
- Sprinkle with curry, salt, bouillon, and dry herbs. Stir gently everything together,
- Slowly pour boiling water or broth till covering the potatoes, stir gently, cover, and simmer for 6 minutes
- Add diced pumpkins together with the mushrooms, stir and cover to cook for at least 5 minutes
- Check if the potatoes are cooked by inserting a knife in one of the potatoes. Check if peas are cooked at your liking by either tasting or pressing cooked pea with your fingers.
- Cut off the heat, add wakame, red chili, and chopped chards. Stir the dish gently and cover.
- Just before serving, add tamari sauce, stir well, taste then serve.
- You can serve this dish on its own or with a piece of homemade bread.
- We love feeling the texture of the split pea, in case you want them to be cooked further, extend their cooking in the beginning before adding potatoes.
- This dish is very delicious and creamy the following day.