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Slow Cooker Easy Indian Stew

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Slow Cooker Easy Indian Stew

3 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Slow Cooker Easy Indian Stew
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 10
Calories: 247kcal


  • 1 medium onion
  • 3 clove garlic
  • 5 medium potato, red
  • 1/2 tablespoon olive oil
  • 6 ounce tomato paste, canned
  • 1 1/2 tablespoon curry powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoon ginger root, fresh
  • 1 cup split peas, dry
  • 6 cup water
  • 2 cup green peas, frozen
  • 1/8 cup coconut cream
  • 1 tablespoon cilantro

Serve With

  • 2 medium kiwi
  • 2 cup pineapple
  • 2 cup mandarin oranges, canned in juice


  • Chop onion and garlic, set aside. Cut potatoes into quarters.
  • In a saucepan, heat oil over high heat. Add onion and cook for 3 minutes.
  • Stir in the tomato paste, curry, cinnamon, salt, garlic, and grated ginger and cook for just 2 minutes.
  • Transfer the onion mixture to a 4-quart slow cooker, then stir in the split peas, water, and potatoes.
  • Cover and cook on low for 8-9 hours or on high for 3-4 hours, depending on your schedule.
  • About 15 minutes before you’re ready to serve, stir in the green peas and cream of coconut. Replace cover and continue to cook until warmed through.
  • Meanwhile, peel and slice kiwi, chop pineapple, and drain oranges.
  • Spoon soup into bowls and garnish with fresh cilantro if desired. Serve with fruit on the side.
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Calories: 247kcal | Carbohydrates: 50g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 189mg | Fiber: 11g | Sugar: 16g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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