Makes 6 1/2 cups or 6 to 8 servings

Ingredients: 1 tbsp vegetable oil 2 onions, diced 3 tbsp fresh ginger, finely minced or grated 4 garlic cloves, minced 1 tsp ground cumin 1 tsp turmeric 1 medium carrot, diced 500g kalabasa wedge, diced 1 cup dry yellow or green split peas 2 cups water 1 cup coconut milk 1 medium broccoli head, chopped into small florets Salt, pepper, and chili flakes to taste Instructions:

1. Warm the oil in a large saucepan over medium-high heat. Add the onions, ginger, and a big pinch of salt and pepper; cook until soft and translucent, about 2 to 3 minutes.
2. Add the garlic, cumin, and turmeric; cook for a minute.
3. Add the carrot, kalabasa, split peas, water, and another pinch of salt. Bring to a boil then lower the heat to low and simmer, stirring occasionally, for 30 to 45 minutes until the peas are tender.
4. Stir in the coconut milk and broccoli and cook until the broccoli has softened, about 2 or 3 minutes. Adjust seasonings accordingly.

Notes:

• Feel free to substitute other types of veggies in the stew, such as leafy greens, string beans, sayote, patola, bell pepper, cauliflower, eggplant, zucchini, etc. Use a total of 3 to 5 cups of assorted chopped fresh vegetables.
• If you can’t find yellow or green split peas, use dry green or brown lentils. They cook for 25 minutes.