Easy Indian Stew

  • Cook Time: 8 - 9 hours (low) or 3 - 4 hours (high)
  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for More Products >


  • 2 teaspoon olive oil
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 1-1/2 tablespoon curry
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cloves garlic
  • 2 teaspoon grated ginger
  • 1 pound yellow split peas
  • 6 cups water
  • 3/4 pound red bliss potatoes, quartered
  • 2 cups frozen green peas
  • 2 tablespoons cream of coconut
  • Chopped fresh cilantro, optional


Step 1

In a saucepan, heat oil on high. Add onion and cook for 3 minutes.

Step 2

Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.

Step 3

Transfer the onion mixture to a 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner.

Step 4

Stir in the split peas, water, and potatoes.

Step 5

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.

Back to top


Back to top