After a particularly challenging spin class, I was looking for a quick dinner to put in the slow cooker while I went grocery shopping. I had a gigantic sweet potato left over from Thanksgiving that I wanted to use.
On my way to the kitchen I grabbed my copy of The Vegan Slow Cooker by Kathy Hester.
It magically opened to a delicious-sounding Indian recipe for sweet potato and chard dal. I LOVE Indian food. I’d eat it every day if I could and miraculously I had everything on hand so I set to work. Yay!
1 tbsp olive oil
1 small onion, diced
1 tsp garam masala
1/4 tsp turmeric
1/4 tsp cumin
Pinch of chili powder
Salt, to taste (I used two pinches)
1 large sweet potato, diced
1 bunch chard, washed, chopped, dried
1 1/2 c yellow split peas
4 c water
Heat the oil in a skillet over medium heat. Saute onion with the garam masala, turmeric, cumin, chili powder, and salt until translucent, 3 – 5 minutes.
Combine the onion mixture, sweet potato, split peas, and water in slow cooker. Cook on low for 6-8 hours. About 20 minutes before serving, add chard, cooking until tender.
I boxed this up and took it to my husband’s office as he was working late and I knew he was starving. We scarfed it down and there was enough left over for lunches for today!
This is a great dish if you aren’t sure about Indian food. It is easy and fragrant but not overly spiced. You could definitely kick it up a notch with additional chili powder, etc., but I like things mild so it was ideal for me.