Easy Indian Stew
Recipe from
Parents
Make this meatless meal ahead by putting the ingredients in the slow cooker. Let it cook all day and dinner will be ready when you get home from work.
Servings:
6 servings
Ingredients
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2 teaspoonolive oilsee savings
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1 mediumonion, choppedsee savings
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2 tablespoonstomato pastesee savings
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1-1/2 tablespooncurrysee savings
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1/2 teaspooncinnamonsee savings
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1/2 teaspoonsaltsee savings
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3cloves garlicsee savings
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2 teaspoongrated gingersee savings
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1 poundyellow split peassee savings
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6 cupswatersee savings
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3/4 poundred bliss potatoes, quarteredsee savings
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2 cupsfrozen green peassee savings
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2 tablespoonscream of coconutsee savings
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Chopped fresh cilantro, optionalsee savings
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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