And it's RD-approved.
2 cups pumpkin, cut into 2-inch cubes2 green plantains, cut into 2-inch pieces1 cup okra, cut into 2-inch pieces1. In a large heavy-bottomed pot over medium heat, place the onion, scallions, garlic, and oil. Cook for three to five minutes, stirring occasionally and taking care not to burn the garlic. Add one cup of water and cook for an additional five minutes.
2. Add the thyme, bay leaves, coconut milk, broth, pumpkin, and split peas, and cook uncovered over medium-high heat for eight minutes. Next, add the corn, plantains, tomatoes, salt, and lemon juice and zest, and cook for 30 minutes. 3. Add the okra and habanero and cook for 15 to 20 minutes. To serve, spoon the stew into a bowl and garnish with a wedge of lime and fresh cilantro.Photography copyright © 2023 by Christine HanReprinted with permission.
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