Easy Indian Stew

Easy Indian Stew

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

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.


  • 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.

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