“Adjust the cayenne to control how hot you want this. You may also add in chopped fresh jalapeno. I usually serve over rice or polenta.”
7hrs 15mins

Ingredients Nutrition


  1. In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
  2. Heat the remaining oil in a skillet over medium-high heat.
  3. Add in the onion and carrot, cover and cook for 5 minutes or until softened.
  4. Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
  5. Add in the spice paste, stir and cook for 1 minute.
  6. Add in the next 4 ingredients; stir to combine.
  7. In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
  8. Add in the peas; cook for 10 more minutes to allow them to heat; serve.

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