- Serves 6
- 2 cups yellow peas
- 14 ounce can unsweetened coconut milk
- 4 cups vegetable broth
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons turmeric
- 1 teaspoon salt
- 4 tablespoons fresh cilantro, chopped
- 1 medium bokchoy bunch, cut into bite size pieces
- 1 tablespoon coconut oil
- Salt and pepper to taste
- Brown Rice
Rinse split peas. In a large saucepan place all ingredients except cilantro, bokchoy and brown rice. Bring to a boil, reduce heat and simmer over medium high heat approximately 30-40 minutes. Sprinkle with cilantro on top and serve with sauté bokchoy and brown rice.
To Cook Bok Choy
In a large skillet, heat oil over medium high heat. Add bokchoy pieces sauté for 3 to 5 minutes and season with salt and pepper.
Perfect Brown Rice
Place 1 cup brown rice in a strainer. Rinse with running water drain as much of the water as possible. In a medium saucepan add rice and 1¾ cups water at room temperature. Bring to a boil, cover and simmer for 20 minutes.