Preparation time : 30 minutes
Yield : 4 servings
Ingredients :
2/3 cup Split peas
2 Cups water
3 Maggi Vegetable Bouillon Cubes
1 tbsp Butter
1 Onion, chopped
1 clove garlic
1 stalk Chive/escallion, chopped
1 stalk celery, chopped
2 Pimento peppers or sweet peppers, chopped
4 tbsp Maggi Coconut Milk Powder
2 cups Warm water
2 Ears of corn on the cob
2 Sweet potatoes, diced
2 Irish potatoes, diced
1 Carrot, diced
1 cup Pumpkin, diced
1 Whole green hot pepper
Method :
· Boil split peas in 2 cups water on a low heat with one bouillon cube until peas are tender. Set aside.· Heat butter in a large saucepan and add chopped onions, garlic, chive/escallion, celery and pimentos/sweet peppers. Leave to simmer for a few minutes.· Add split peas and the remaining bouillon cubes.· Dissolve coconut milk powder in water and add to saucepan Bring to a boil.· Add corn and remainder of ingredients.· Cook until corn and vegetables are tender.· Serve hot.
