Easy Indian Stew
- Cook Time: 8 - 9 hours (low) or 3 - 4 hours (high)
- Course: Soups & Salads
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- 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
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.
Transfer the onion mixture to a 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner.
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.
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