Curried Sweet Potato + Yellow Split Pea Stew

Although optional, coconut milk adds some desirable creaminess and complements the slight sweetness of this hearty stew.

Makes 4 servings (about 7 cups) Total time: 11/ hours

ARRANGE:

3 2

HEAT:

3 1

3 2

1 5 1 cups peeled and diced sweet potatoes (about 3 potatoes) Tbsp. extra-virgin olive oil

Tbsp. ghee or extra-virgin olive oil medium yellow onion, diced (about 2 cups) large cloves garlic, minced tsp. curry powder Freshly ground black pepper cup yellow split peas (dal), rinsed cups water or Vegetable Broth, left

Tbsp. fine sea salt, such as Himalayan

Juice of 1/2 a lemon (about 1 Tbsp.) Canned coconut milk, optional

Preheat oven to 400°.

Arrange sweet potatoes on a baking sheet; toss with olive oil, then bake until soft, about 20 minutes. Roughly mash potatoes.

Heat ghee in a heavy-bottomed pot over medium. Add onion and cook until soft, about 5 minutes. Add garlic, curry powder, and pepper; cook 2 minutes (do not add salt at this point).

Stir in split peas, sweet potatoes, and water; bring to a boil, then reduce heat to a simmer, partially cover, and cook stew until split peas are soft, 30–40 minutes.

Stir in salt and lemon juice; simmer stew 10 minutes more. Keep stew warm until ready to serve. Drizzle coconut milk on servings and top with Crispy Shallots.

Per serving: 446 cal; 19g total fat (3g sat, 14g mono, 2g poly); 0mg chol; 1511mg sodium; 58g carb (19g fiber, 9g total sugars); 13g protein; 2mg iron; 76mg calcium