Curried Yellow Split Pea Stew

Curried Yellow Split Pea Stew

*This stew packs just enough heat and spice to awaken the senses. Nutritionally dense with plant-based protein, fiber, healthy carbohydrates, and anti-inflammatory ingredients that will leave you nourished and satisfied.

Ingredients:
1 16oz bag yellow split peas (soaked in warm water for 2 hours, then drained and rinsed)
1 large yellow onion (chopped)
2 large ribs celery (medium dice)
2 large carrots (medium dice)
2 Tbsp minced ginger
3 garlic cloves (minced)
1 jalapeno (minced)
8 small Yukon gold potatoes (quartered) /  about 2 cups
4 cups tightly packed kale (washed and roughly chopped)
6 cups low sodium vegetable broth
1 14 oz can tomato sauce
1 28 oz canned diced tomatoes
1 14 oz can coconut milk
1 cup water
1 Tbsp hot madras curry powder
1 Tbsp garam masala
1 tsp red pepper flakes
½ tsp ground black pepper
Pinch of salt

1. In an large (8qt) pot, add about a half cup of the broth and heat on medium/ high flame.
2. Toss in onion, carrot, celery, ginger and garlic. Sauté for 5 min or until veggies start to soften and sweat. 
3. Stir in curry powder, garam masala, red pepper flakes, black pepper and sauté until spices become fragrant, about 30 seconds. 
4. Add tomato sauce, canned diced tomatoes and coconut milk. Mix to bring together.
5. Add potatoes, yellow split peas, vegetable broth, water and pinch of salt.
6. Bring to boil and lower to a simmer. Cover and simmer for 30 min stirring occasionally.
7. Uncover and simmer for another 30 min, stirring occasionally. (Note: Stew will thicken a bit but if you want it thicker and less brothy you can use a hand blender to blend it a bit, or take out some of the stew and blend it separately, then add it back in. I like mine brothy with the nutty texture of the split peas.)
8. Turn off heat and add chopped kale. Stir until kale is wilted and bright green, this only takes a minute or two. 
9. Serve in a big soup bowl! Store leftovers in an airtight container in the fridge for up to 5 days or freeze.