Slow-cooker silverbeet dhal

Name: Slow-cooker silverbeet dhal
Total time: 620 min
Ingredients: Slow-cooker silver beet dhal; 500 grams yellow split peas; 45 grams ghee (clarified butter); 2 medium brown onions (300g), chopped finely; 3 cloves garlic, crushed; 4 teaspoons finely grated fresh ginger; 1 fresh long green chilli, chopped finely; 2 tablespoons black mustard seeds; 1 teaspoon cumin seeds; 1 tablespoon ground coriander; 2 teaspoons ground turmeric; 1 teaspoon garam masala; 800 grams canned diced tomatoes; 3 cups (750ml) vegetable stock; 1 1/2 cup (375ml) water; 1 teaspoon caster (superfine) sugar; 4 medium silverbeet (swiss chard) leaves (320g), stems removed, chopped coarsely

www.nzwomansweeklyfood.co.nz

This hearty, warming silver beet and pea curry is packed full of flavour, but requires minimal effort to make. Simply pop all your ingredients into the slow coo

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

Slow-cooker silver beet dhal
500 grams yellow split peas
45 grams ghee (clarified butter)
2 medium brown onions (300g), chopped finely
3 cloves garlic, crushed
4 teaspoons finely grated fresh ginger
1 fresh long green chilli, chopped finely
2 tablespoons black mustard seeds
1 teaspoon cumin seeds
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 teaspoon garam masala
800 grams canned diced tomatoes
3 cups (750ml) vegetable stock
1 1/2 cup (375ml) water
1 teaspoon caster (superfine) sugar
4 medium silverbeet (swiss chard) leaves (320g), stems removed, chopped coarsely