This hearty, warming silverbeet and pea curry is packed full of flavour, but requires minimal effort to make. Simply pop all your ingredients into the slow cooker, and you’ll come back to a fragrant, nourishing vegetarian dinner the whole family will love.
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Ingredients
Method
Slow-cooker silver beet dhal
Rinse split peas under cold water until water runs clear; drain.
Heat ghee in a large frying pan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add seeds and spices; cook, stirring, until fragrant.
Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in tomatoes, stock, the water, sugar and split peas. Cook, covered, on low, 10 hours.
Add silver beet, stir until wilted; season to taste.
This recipe is suitable to freeze at the end of step 2. Thaw overnight in the fridge. Reheat in a saucepan, then continue from step 3.
Note
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