Easy Indian Stew
- In a small saucepan heat oil over medium-high heat. Add onion; cook for 3 minutes, stirring occasionally. Stir in tomato paste, curry powder, ginger, garlic, salt, and cinnamon; cook and stir for 2 minutes more. Transfer mixture to a 4-quart slow cooker. Stir in the water, split peas, and potatoes.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 3 to 4 hours, stirring in frozen peas and cream of coconut for the last 15 minutes of cooking. If desired, sprinkle each serving with cilantro.
Nutrition Facts (Easy Indian Stew)
- Per serving:
- 384 kcal cal.,
- 5 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 315 mg sodium,
- 66 g carb.,
- 24 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Patty Horne-Brine 1185 Days Ago
This stew is excellent! I used green split peas since I couldn't find yellow, and they worked fine. I also used fewer halved new red potatoes, and added one large chopped yam, which I thought had more flavor in the stew. I did not cook the green peas at the end, just stirred them into the hot mixture,preferring a little crunch to them. The cilantro garnish is wonderful with it. A very nourishing, satisfying meal!