November 5, 2008

Indian stew

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

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.

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