This hearty vegetarian curry is a great option for a meatless family dinner. Increase the heat by using the whole jalapeño pepper.
- Portion size 4 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodIn slow cooker, combine onions, garlic, jalapeño pepper, ginger, cumin seeds, cumin, coriander, garam masala, turmeric and salt.
Stir in tomatoes, chickpeas and tomato paste.
Cover and cook on low until vegetables are tender, about 6 hours.
Stir in Swiss chard; cook, covered, on high until wilted and tender, 15 to 20 minutes.
Nutritional facts Per serving: about
- Sodium 892 mg
- Protein 9 g
- Calories 210.0
- Total fat 2 g
- Potassium 933 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 43 g
- Iron 38.0
- Folate 39.0
- Calcium 13.0
- Vitamin A 24.0
- Vitamin C 67.0