Tuesday, December 10, 2013

Sweet Potato Split Pea Stew

This was meant to be a crockpot recipe, but then my day got away from me and it became a stove top stew instead :-). A couple of modifications were made along the way, but if you want the original crockpot recipe, then click here. Among other things it's hotter than the version I made, which was still rather hearty and warming despite its dearth of the chili powder called for in the original recipe :-).

Sweet Potato Split Pea Stew

2 tablespoons of olive oil
1 large onion (chopped)
4 to 6 cloves of garlic (crushed/minced)
4 cups of water
14-ounce can of unsweetened coconut milk
1 tablespoon of Better Than Bouillon (to taste)
2 teaspoons of coriander
2 teaspoons of garam masala
1 cup of yellow split peas
3 large sweet potatoes (diced)
Pepper (to taste)
Salt (to taste)

1) Lord, bless!
2) Sautee the onion in the oil in a large pot, adding the garlic once the onion has begun to soften.
3) Add the remaining ingredients and simmer for 45 minutes to an hour.
4) After 45 minutes your pot should have gone from looking chock full of sweet potato to being somewhat thick, and the split peas should be soft. At this point give the contents a good mash with a blunt object or mashy thingamajig, which should help finish up the thickening process.
5) Serve with baguette, sour cream, et cetera, and enjoy!