jamaican

Spicy Split Pea Stew with Coconut and Roasted Plantain

Name: Spicy Split Pea Stew with Coconut and Roasted Plantain
Yield: 1 serving
Cuisine: jamaican
Ingredients: 56 g yellow split peas, dry; 98 g coconut milk; 163 g water; 131 g ripe plantain, peeled and sliced; 16 g scallions, chopped; 1 g fresh thyme leaves; 2 g scotch bonnet pepper, minced; 8 g olive oil; 1 g salt

This roasted dish pairs yellow split peas, dry with coconut milk, ripe plantain, peeled and sliced and scallions, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

88 g Carbohydrates

31 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

56g yellow split peas, dry 191 kcal
98g coconut milk 193 kcal
163g water 0 kcal
131g ripe plantain, peeled and sliced 190 kcal
16g scallions, chopped 6 kcal
1g fresh thyme leaves 1 kcal
2g scotch bonnet pepper, minced 1 kcal
8g olive oil 71 kcal
1g salt 0 kcal

Cooking instructions

yellow split peascoconut milkwaterfresh thyme leavesscotch bonnet pepper
Rinse split peas. In a small pot, combine split peas, coconut milk, water, thyme, and crushed Scotch bonnet. Bring to a boil, then reduce to a gentle simmer.
yellow split peaswater
Cover and cook 28-35 minutes, stirring occasionally, until peas are tender and stew is thick. Add a splash more water if needed.
ripe plantainolive oil
While stew simmers, heat oven to 425F. Toss plantain slices with oil and roast 12-15 minutes, turning once, until browned and tender.
scallionssalt
Stir scallions into the stew for the last 2 minutes. Season with salt to taste.
yellow split peasripe plantain
Serve the split pea stew with roasted plantain on the side.