This Saffron Split Pea Stew is chock full of silky, savory deliciousness; I call it my “Spanish Coconut Curry.” If you thought saffron was just for paella, think again! The saffron in this dish is by far the star, but doesn’t overpower the ginger or lemon, nor outshine the perfect hint of of spice and cream. A perfect one-pot, protein-rich satisfying meal.
Saffron Split Pea Stew
- 3 stalks celery , roughly chopped
- 3 large carrots , roughly chopped
- 1 onion , roughly chopped
- 2 inch piece of fresh ginger , roughly chopped
- 2 cloves garlic , roughly chopped
- 1 yellow bell pepper , roughly chopped
- 1 1/2 Tbsp cooking oil
- 1 sweet potato , chopped in bite-size pieces
- 2/3 head cauliflower , chopped in bite-size pieces
- 2 Tbsp tomato paste
- 7 cups vegetable broth
- 2 cups yellow split peas
- 1 tsp cumin
- 1 tsp dry mustard
- 1 1/2 tsp smoked paprika
- 1/4 tsp saffron threads , loosely measured (not packed)
- 3/4 cup dry brown rice
- 1 can coconut milk
- 1 1/2 cups frozen peas
- 1/2 cup fresh parsley
- 1 lemon , juiced
- 1/4-1/2 tsp cayenne
- Add celery, onion, carrot, ginger, garlic, and pepper to food processor. Pulse until finely chopped.
- Heat oil in soup pot over medium-low. Saute celery mixture 4 minutes.
- Add ingredients through coconut milk. Bring to boil. Reduce heat, cover, and simmer over low until split peas crack open and are tender, about 40 minutes.
- Stir in remaining ingredients, adjusting spice level per preference with the cayenne.