This is an amazing warming stew for winter. Originally from Jamie Oliver’s recipe but I felt it lacked spicy flavours, so this is my amended recipe. Please let me know what you think about it.
- 1 large onion chopped finely
- 1 large garlic chopped finely
- 1 tablespoons coconut oil or olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoon garam marsala
- 4 cardamon pods
- 3cm cube of ginger fresh (sliced finely)
- 1 x 400 g tin of chopped tomatoes or use one to two fresh tomatoes
- 250 g yellow split peas (I would next time use mung beans – as they break down quicker commonly used in dahl)
- 1 medium aubergine (eggplant) into 2cm square cubes
- 5 mushrooms sliced
- 1/2 zucchini cut finely
- 500ml of water
- Soak the yellow split peas (mung beans) in cold water for 30mins, then drain off water.
- In a large frying pan, cook the onion in 2 tablespoons of oil over a low heat. After 10 minutes, add the tomato purée, ginger, cinnamon, turmeric, cumin, garam marsala, cardamon pods, garlic, 1 teaspoon of sea salt, ½ teaspoon of freshly ground pepper, chopped tomatoes and split peas.
- Pour in about 500ml of water and simmer everything over a low heat for 1 hour or until the split peas are soft. If it is to watery then simmer without lid to evaporate water more.
- To serve, place 1/2 cup of cooked rice/quinoa with a cup of stew with a side of steamed broccoli or spinach. Now sit, relax and enjoy this yummy meal.
This meal was altered from Jamie Oliver’s – Yellow split pea aubergine stew