Veggie Turmeric Yellow Split Peas2020-09-08
- Yield : 1 batch
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 37m
- Ready In : 42m
Do you remember the last time you had Cambodian food? I didn’t either, so I’m excited to bring you this delicious recipe with the fresh flavors of authentic Cambodian turmeric paste. Angkor Food’s fresh turmeric is packed with vibrant, juicy, earthy-sweet flavors and has a consistency like grated ginger that’s convenient for marinades and curry pastes. You can use it instead of ground turmeric to add complexity to any recipe. I especially love that their fresh ingredients including curry leaves, lime fruit, and chili, come directly from refugee farmers which also provides the farmers with increased consistency of demand. I hope your taste buds enjoy the fresh flavors of Angkor’s turmeric paste in these savory Veggie Turmeric Yellow Split Peas!
- 1 ½ tablespoons of cooking oil
- 1 tablespoon of Angkor Foods turmeric paste
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- 1 (1-inch) piece of ginger, minced
- 1 jalapeno, minced
- 1 ½ cups of chopped broccoli
- 1 cup of diced zucchini
- 1 cup of yellow split peas
- 3 ½ cups of vegetable broth
- 2 tablespoons of nutritional yeast (optional)
- Brown rice or quinoa (optional)
In a large pan with a lid, heat the oil and turmeric paste over medium-high heat. Add the onion and saute for 5 minutes or until onions become tender and translucent.
Add the garlic, ginger, and jalapeno, and cook for another 1 to 2 minutes.
Add the broccoli, zucchini, split peas, vegetable broth, and nutritional yeast. Bring the vegetable broth to a boil, cover with a lid, and then lower to a simmer for 30 minutes. If there’s still broth in the pan when you remove the lid, turn up the heat and stir continuously until the broth evaporates and it becomes a thicker consistency
Serve over brown rice or quinoa. (optional)