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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

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