This recipe is delicious, yet deceptively simple. The fried onion, garlic and cumin seeds add a flavoursome sumptuousness, while the slow cooked split peas are soft and satisfying. It’s like a curry, but with less spice and more richness. I love this for an easy meal with some fluffy white rice, but it also makes a great addition to an Indian banquet alongside a veggie curry, rice, roti, roasted cauliflower, mango chutney and all the trimmings. Even better the day after it’s made.
Serves 6
+ gluten free
+ vegan (option)
+ egg free
+ nut free
+ soy free
Ingredients
Chicken-style stock cubes or Faux-chicken stock powder
Ginger
Curry powder
Ground turmeric
Chilli flakes
Water
Butter
Extra virgin olive oil
Brown onions
Garlic
Cumin seeds
Baby spinach leaves
Method
This recipe can be found on page 83 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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