Drain peas; place into a medium saucepan with kombu and cover with water. Bring to the boil, turn heat down and simmer for 40 minutes. Discard kombu. Once tender drain and set aside. While peas are cooking, prepare the rest of the ingredients.
Heat oil in a medium saucepan and add onion, garlic and ginger. Saute, stirring occasionally until softened, about 5 minutes. Add the cardamom, fennel seeds and nutmeg to the onion mixture, stirring well to allow flavours to blend. Next add swede or turnip, brussel sprouts and stock. Bring to a boil and stir well. Reduce heat, cover and simmer for 15-20 minutes. Stir in the peas, apricots and pumpkin seeds. Cover and cook for 5 minutes. Transfer to a serving bowl and serve with rice.
Makes 6 servings
| Prep Time: | overnight |
| Cooking Time: | 50 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 944 kj |
| Calories | 226 kcal |
| Fat | 7.6 g |
| Saturated Fat | 1.2 g |
| Total Carbohydrate | 25.9 g |
| Total Protein | 9.7 g |
| Fibre | 8.8 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
