I used my slow-cooker a lot last summer because it helped keep my kitchen cool, but I’m relying on it even more this winter for hearty meals that don’t take a lot of effort. I find that one-pot cooking just makes it so much easier to eat whole, healthy foods, plus I like to make a LOT at one time so I have enough for leftovers.
Today’s recipe features ingredients from the pantry, plus a few grocery essentials that shouldn’t be too hard to find, even for those of you in snowy, wintery places (more on this below)! ☃❄️
I found organic split peas at my local Ralphs Grocery, part of The Kroger Company, as well as organic cauliflower and organic green onions. Note: this is a sponsored post from Ralphs for which I received a store gift card to pay for groceries, but all opinions are my own.
Making this stew is so easy! The peas get rinsed and poured into the pot:
The veggies get chopped and added on top, along with broth, water, and spices:
Sun-dried tomatoes are not required, but they do add a lot of flavor (and color) to the final product:Print
Crockpot Coconut-Cauliflower Stew
- Yield: 8
- Category: Dairy-Free, Gluten-Free
- 2 ½ cups dried split peas, rinsed well and drained
- 1 medium onion, chopped
- 1 medium head cauliflower, cut into florets
- 1 medium bunch carrots, chopped into large pieces
- 1 cup sun-dried tomatoes, rehydrated in hot water for at least 5 minutes (see directions below)
- 1 tablespoon each dried parsley and oregano
- 4 cups homemade or boxed low-sodium vegetable or chicken broth
- 2 cups filtered water
- 1 13.5-ounce can full-fat coconut milk
- fresh lemon juice (optional), for topping
- chopped scallions and pumpkin seeds (optional), for topping
- cooked brown or white rice (optional), for serving with the stew
- Rinse and drain the split peas and add to a medium or large crockpot.
- Add the onions, cauliflower, carrots, tomatoes, and dried herbs to the pot.
- Rehydrate the sun-dried tomatoes by placing them in a small bowl and pouring hot water over them. After about five minutes, carefully drain and discard the hot water. Place the re-hydrated tomatoes in the crockpot with the other ingredients.
- Pour the broth and water over the ingredients. Don’t worry if all the vegetables aren’t covered, they will break down during the cooking time.
- Place the lid on the crockpot and cook on low for 6-8 hours.
- Once the time is up, pour in the can of coconut milk and use a large spatula to stir everything together, gently breaking up the cauliflower.
- If you want a thicker texture to the stew, use a hand immersion blender until the stew has the texture you like.
- Serve the stew hot, topped with chopped scallions and pumpkin seeds, if desired. For added intensity of flavor, I also recommend squeezing a bit of fresh lemon over the top of the stew.
- The stew is also great served with cooked white or brown rice.
The coconut milk is the essential final ingredient and transforms the peas and veggies into a creamy, delicious meal, seen here served with cooked rice and topped with the scallions and pumpkin seeds:
Curious to know about the calories and related nutrition info for this stew? I created a label, but note that it doesn’t include the rice or pumpkin seed garnish (also, the nutrition may differ for individual preparation, so please use it only as a guideline):
I wasn’t joking about the difficulty that some of you are having with the weather. I observed the recent snowstorm on the East coast with complete awe about living in those conditions, a foreign concept now that this Midwest transplant is now fully acclimated to the mild, California coast. If I may offer some moral support, stay warm and safe, friends, it’s only 50 days until spring!