- Yield: 6 Servings
- 2 tablespoons coconut oil or olive oil
- 1 medium yellow onion, chopped
- 2 tablespoons tomato paste
- 1½ tablespoons curry powder
- ½ teaspoon ground cinnamon
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pound yellow split peas
- 14 ounce cans reduced-sodium chicken broth
- 3 cups water
- ¾ pound Yukon Gold or new potatoes, quartered
- 1 pound lean ground turkey
- 1 tablespoon rice wine vinegar or no-sugar-added apple cider vinegar
- ¼ cup chopped fresh cilantro, for garnish
- 4 teaspoons chopped dry-roasted peanuts, for garnish
How to Make It
- 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.
- 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.
- 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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* 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.