Slow-Cooker Curry Stew Recipe

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The Kitchen Diva's Diabetic Cookbook 150 Healthy, Delicious RecipesCoconut oil, curry, cinnamon, and ginger give a uniquely flavorful profile to this stew. And the fiber packed split peas help slow your body’s absorption of sugar and improve blood glucose levels.

  • Yield: 6 Servings

Ingredients

How to Make It
  1. In a small microwaveable bowl, combine the oil, onion, tomato paste, curry powder, cinnamon, garlic, ginger, salt, and pepper. Microwave for 2 minutes on high.
  2. Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, broth, water, and potatoes. Pinch off pieces of the ground turkey and drop it into the slow cooker to prevent the meat from clumping. Stir to combine.
  3. Cook on low for 8 to 9 hours, or on high for 3 to 4 hours. Stir in the vinegar. Ladle the stew into bowls and sprinkle with the cilantro and chopped peanuts.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
375 kcal
Calories from Fat:
81 kcal
% Daily Value*
Total Fat
9 g
26%
Saturated Fat
4 g
20%
Trans Fat
0.0 g
Cholesterol
33 mg
11%
Sodium
401 mg
7%
carbohydrates
48 g
37%
Dietary Fiber
19 g
50%
Sugars
3 g
3%
Protein
27 g
54%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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