Easy Indian Curry

Makes 8 servings

Ingredients:

2 teaspoons olive oil

1 medium onion, chopped

2 tablespoons tomato paste

1½ tablespoons curry powder

½ teaspoon cinnamon

½ teaspoon salt

3 cloves garlic, chopped

2 teaspoons grated ginger

1 pound dried yellow split peas

6 cups water

¾ pound small red potatoes, quartered

2 cups frozen green peas

2 tablespoons cream of coconut (not coconut milk) Chopped fresh cilantro, optional

Method:

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, the water, and potatoes. Cook on low-heat setting for 8 to 9 hours or on high-heat setting for 3 to 4 hours. 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 per serving: 292 calories; 17g protein; 3g fat (1g saturated fat); 52g carbohydrate; 18g fiber; 63mg calcium; 4mg iron; 236mg sodium.

kitchen tip:

A little bit of bread to dip in this stew makes it all the more appealing. Try whole grain naan an Indian flatbread that is available in the bread aisle of most supermarkets.

Easy Indian Curry