This is so delicious that it won't be only the vegetarians clamouring for more.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodIn large skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.
Stir in garlic, ginger and chili pepper; cook for 2 minutes. Stir in garam masala, turmeric, cumin seeds, salt and pepper; cook for 2 minutes.
Add tomatoes and water; cook for 2 minutes, scraping up browned bits. Pour into slow cooker. Stir in chickpeas and squash.
Cover and cook on low until squash is tender, 3 to 4 hours.
Stir in cilantro and lemon juice.
Raita: Meanwhile, in cheesecloth-lined strainer set over bowl, drain yogurt for 1 hour; discard liquid. Mix with cucumber, mint, cilantro, lemon juice, cumin seeds, salt and pepper. Serve with curry.
Nutritional facts Per serving: about
- Sodium 463 mg
- Protein 10 g
- Calories 280.0
- Total fat 7 g
- Potassium 795 mg
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 47 g
- Iron 24.0
- Folate 46.0
- Calcium 17.0
- Vitamin A 138.0
- Vitamin C 52.0