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healthy dinner recipe with split pea
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5 from 10 votes

scrumptious health dinner with split peas with pumpkin

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 tell you what, it's even more delicious!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: dinner, Main Course
Cuisine: American, anti-inflammatory, French, plant-based, Vegan
Diet: Vegetarian
Keyword: anti-inflammatory diet, healthy dinner recipe, mushroom recipe, plant based recipe, pumpkin recipes, quick dinner recipe, scrumptious dinner, split pea recipe, swiss chard recipe, vegan recipe
Servings: 3 people
Calories:
Author: Githu
Cost: 15$

Equipment

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.