- Prep Time
- 30 mins
- Total Time
- 6 mins
- Serves
- 4-6
Ingredients
- 2
- onion(s)
- 15
- canola oil
- ml
- 2
- garlic
- clove(s)
- 30
- ginger
- ml
- 10
- garam masala spices
- ml
- 1
- cinnamon
- 3
- carrot(s)
- 2
- red pepper(s)
- 1
- rutabaga
- 2
- sweet potatoes
- 540
- chickpeas
- ml
- 796
- diced tomatoes
- ml
- 500
- water
- ml
- To taste,
- salt and pepper
- 60
- parsley
- ml
- 60
- almond(s)
- ml
Directions
- Step 1
- In a skillet, sauté onions in oil until lightly browned. Add garlic, ginger, and garam masala, then cook 1 or 2 minutes more.
- Step 2
- Transfer mixture to slow cooker and add all other ingredients except parsley and almonds. Mix well, cover, then cook on high for 5 to 6 hours.
- Step 3
- Garnish with chopped parsley and almonds. Serve with couscous or quinoa, if desired.
Nutritional facts
- Calories:
- 200
- Saturated Fat:
- 07 g
- Carbs:
- 30 g
- Fibre:
- 7 g
- Sugar:
- 10 g
- Protein:
- 8 g
- Sodium:
- 300 mg
