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Ingredients
  • 2 teaspoon
    olive oil
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  • 1 medium
    onion, chopped
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  • 2 tablespoons
    tomato paste
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  • 1-1/2 tablespoon
    curry
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  • 1/2 teaspoon
    cinnamon
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  • 1/2 teaspoon
    salt
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  • cloves garlic
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  • 2 teaspoon
    grated ginger
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  • 1 pound
    yellow split peas
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  • 6 cups
    water
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  • 3/4 pound
    red bliss potatoes, quartered
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  • 2 cups
    frozen green peas
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  • 2 tablespoons
    cream of coconut
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  •  
    Chopped fresh cilantro, optional
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Directions
1.
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
2.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.

Nutrition information
Per serving: Calories 384, Total Fat 5 g, Sodium 315 mg, Carbohydrate 66 g, Fiber 24 g, Protein 23 g. Percent Daily Values are based on a 2,000 calorie diet
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