Cuisinart Original


1 tablespoon unsalted butter
6 ounces onion, peeled and chopped
1 garlic clove, peeled and chopped
1 piece ginger (1-inch) peeled, cut into quarter-size pieces
1 tablespoon jalapeño pepper, cored, seeded and chopped
¾ tablespoon curry powder
¼ teaspoon cumin seed
¾ pound yellow split peas, rinsed
6 ounces red potatoes, skin on, quartered
4 ounces mushrooms, halved
6 ounces baby carrots
4 ounces parsnips, peeled and cut into 1-inch slices
4 ounces cauliflower, separated into 1½-inch florets
¼ cup brown rice
3 cups vegetable stock or Roasted Vegetable Stock (page 21)
2 cups water

Nutritional information

Nutritional information per serving (1-cup): Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g • chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g


Melt butter over medium-high heat in a 10-inch Cuisinart® nonstick skillet. Cook onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger, jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic pot of Cuisinart® Slow Cooker. Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow cooker; stir. Add stock and water. Cover and cook on Low for 7 hours using the Timer function; slow cooker will automatically switch to Warm when cooking time has elapsed.

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