Makes 6 1/2 cups or 6 to 8 servings
1 tbsp vegetable oil
2 onions, diced
3 tbsp fresh ginger, finely minced or grated
4 garlic cloves, minced
1 tsp ground cumin
1 tsp turmeric
1 medium carrot, diced
500g kalabasa wedge, diced
1 cup dry yellow or green split peas
2 cups water
1 cup coconut milk
1 medium broccoli head, chopped into small florets
Salt, pepper, and chili flakes to taste
- Warm the oil in a large saucepan over medium-high heat. Add the onions, ginger, and a big pinch of salt and pepper; cook until soft and translucent, about 2 to 3 minutes.
- Add the garlic, cumin, and turmeric; cook for a minute.
- Add the carrot, kalabasa, split peas, water, and another pinch of salt. Bring to a boil then lower the heat to low and simmer, stirring occasionally, for 30 to 45 minutes until the peas are tender.
- Stir in the coconut milk and broccoli and cook until the broccoli has softened, about 2 or 3 minutes. Adjust seasonings accordingly.
- Feel free to substitute other types of veggies in the stew, such as leafy greens, string beans, sayote, patola, bell pepper, cauliflower, eggplant, zucchini, etc. Use a total of 3 to 5 cups of assorted chopped fresh vegetables.
- If you can’t find yellow or green split peas, use dry green or brown lentils. They cook for 25 minutes.