Name: Slow-cooker silverbeet dhal
Prep time: 10 min
Cook time: 610 min
Total time: 620 min
Yield: 6
Ingredients: Slow-cooker silver beet dhal; 500 gram yellow split peas; 45 gram ghee (clarified butter); 2 medium brown onions (300g), chopped finely; 3 clove garlic, crushed; 4 teaspoon finely grated fresh ginger; 1 fresh long green chilli, chopped finely; 2 tablespoon black mustard seeds; 1 teaspoon cumin seeds; 1 tablespoon ground coriander; 2 teaspoon ground turmeric; 1 teaspoon garam masala; 800 gram canned diced tomatoes; 3 cup (750ml) vegetable stock; 1 1/2 cup (375ml) water; 1 teaspoon caster (superfine) sugar; 4 medium silverbeet leaves (320g), stems removed, chopped coarsely

Slow-cooker silverbeet dhal

Set and forget.

Serves 6

Prep

10M

Cook

10H 10M

Total

10H 20M

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.

Looking for more vegetarian slow cooker recipes?

Ingredients

Slow-cooker silver beet dhal

500 gram yellow split peas

45 gram ghee (clarified butter)

2 medium brown onions (300g), chopped finely

3 clove garlic, crushed

4 teaspoon finely grated fresh ginger

1 fresh long green chilli, chopped finely

2 tablespoon black mustard seeds

1 teaspoon cumin seeds

1 tablespoon ground coriander

2 teaspoon ground turmeric

1 teaspoon garam masala

800 gram canned diced tomatoes

3 cup (750ml) vegetable stock

1 1/2 cup (375ml) water

1 teaspoon caster (superfine) sugar

4 medium silverbeet leaves (320g), stems removed, chopped coarsely

Method

Slow-cooker silver beet dhal

1.Rinse split peas under cold water until water runs clear; drain.

2.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.

3.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.

4.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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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