Ingredients:
Handful of red lentils
1 onion (chopped)
1/2 butternut pumpkin (diced)
Small sweet potato (diced)
Red capsicum (diced)
Fresh tomato (chopped)
Green beans (sliced)
Spices – cumin, ground coriander, garam masala, tumeric and chilli
Method:
Add all ingredients to the slow cooker (Add water – but not sure how much), mix well, put the lid on and allow to cook for several hours.
(From http://www.joyousbirth.info)
Slow Cooker Lentil Curry December 13, 2008
Vegetable and chickpea curry December 13, 2008
Ingredients:
1 lge brown onion
2 garlic cloves
2 tbl sp curry powder
3 tsp cumin
800g can diced tomatoes
1/2 lemon juiced
300g chickpeas drained
1lge sweet potato
1lge carrot
4 squash
250g broccoli
250g cauliflower
Jasmine rice and natural yoghurt to serve
Method:
1. You can fry the onion and garlic in a frying pan first, or just put it in the crockpot with all but the last 2 ingredients.
2. cook on high for 4 hours, or slow for 6 hours.
3. Serve with rice and yoghurt.
(From http://www.joyousbirth.info)
Slow Cooker Beef Curry December 13, 2008
Ingredients:
800g beef, diced
1 onion – diced/chopped
2 cloves garlic, crushed/finely chopped
1 ½ tbs madras curry powder ( or 3 tsp of madras 3 tsp normal curry)
1 tbsp plain flour
1 cup beef stock
400g can diced tomatoes
2 med carrots diced
1c chopped pumpkin
400g chat potatoes quartered
Method:
1). Brown the meat.
2). Place all ingredients in the slow cooker, cook on low for around 6 hrs. serve with rice
Slightly adapted from http://www.nappycino.com.au
Vegetarian Curry December 13, 2008
Ingredients:
1 Onion, finely chopped
1 Clove Garlic, crushed
1/2 tsp Chilli
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Cummin
1c Lentils
1 litre vegetable Stock
1 tsp Lemon Juice
Salt and Pepper to taste
2 Carrots, diced
1c pumpkin, diced
1c potato, diced
Method:
Lightly fry the onion and garlic, then add the spices. Add the lemon juice, lentil and stock. Bring to the boil and boil for 5 minutes. Pour this into to the slow cooker and add the vegetables. (You may need to add more water/stock) Cook on high for 3-4 hours (or low 7-10 hours).
Slightly altered from the recipe posted by Debbie Lee:
http://www.bellybelly.com.au/forums/showthread.php?t=17924
Rogan Josh December 13, 2008
Ingredients:
4 Cloves Garlic, crushed
1 Large Onion, chopped finely
2-3 Red Chillis finely chopped
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground clove
2 tsp ground ginger
1 cinnamon stick
1 tin of canned tomatoes
400g tomato puree
1 cup plain yoghurt.
Method:
1). Saute the onion and spices together in a pan.
2). Add the Lamb and once browned, add the tomatoes.
3). Transfer to the slow cooker, and cook for about 3-4hours on high
4). Stir the yoghurt in just before serving.
Recipe posted by Tamara:
http://www.bellybelly.com.au/forums/showthread.php?t=17924
Lamb & Kumara Curry December 13, 2008
Ingredients:
1/3 cup plain flour
1.2kg diced lamb
2 tbsp olive oil
500g kumara (orange sweet potato), peeled, cut into 3cm cubes
1 large brown onion, cut into thin wedges
400g can chickpeas, drained, rinsed
1 cup chicken stock
1/3 cup korma curry paste
2 tbsp finely chopped coriander leaves to serve
Method:
1). Coat the lamb in flour, then brown in a frying pan with a little oil.. Transfer to slow cooker.
2). Add the vegetables and chickpeas.
3). Mix together the stock and curry paste, add to the slow cooker then cover with lid and cook on high for 4.5 hrs, stirring every 1.5 hrs.
Originally from Super Food Ideas Magazine, taken from thread:
http://members.essentialbaby.com.au/index.php?showtopic=91279&st=30
Slow Cooker Vegie dhal December 13, 2008
Ingredients:
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
About 1 litre of stock
2/3c coconut milk
Method:
Add everything to the slow cooker, and cook on high for 3 hours then add in some vegetables of your choice (capsicum, pumpkin, carrot, cauliflower, peas, beans etc.) serve with yoghurt and mango chutney.
(Recipe by Brazen: http://members.essentialbaby.com.au/index.php?showtopic=91279&st=120)
Lamb Rogan Josh December 13, 2008
This originally called for lamb shanks and using a slow cooker, but this variation is using diced lamb in a casserole dish in the oven.
Ingredients:
2/3 cup sour cream
1 tb plain flour
1/2 ts chilli powder
1 ts ground coriander
1/2 ts ground ginger
2 chicken stock cubes
1 ts ground cardamom pods
1 can diced tomatoes
1 cup water
ground nutmeg to taste
salt and ground black pepper to taste
2 tb cornflour
1/4 cup water
1 large onion, diced
Diced lamb
2 carrots, peeled and diced
1 cup potatoes, peeled and diced
1 cup pumpkin, peeled and diced
handful button mushrooms, sliced (optional)
Method:
1. Mix the sour cream and flour together until smooth.
2. In a coffee mug, mix the cornflour and water, until it forms a paste.
3. Mix the spices, stock, tomatoes and water in a saucepan and being to the boil, then slowly add the cornflour mixture and simmer for 2 mins
4. Remove from the heat and stir in the sour cream mixture.
5. Add all ingredients to a casserole dish, and bake in the oven for 2 1/2 hours at 180C
(From http://allrecipes.com/Recipe/Rogan-Josh-Lamb-Shanks/Detail.aspx)
Quick Pumpkin Curry December 13, 2008
This is made using a sachet of curry paste. You could substitute it for another kind of curry paste, but this is what I like.
Ingredients:
1 sachet of “Raj Masala” Kashmiri Korma curry paste
200g diced beef
1 cup of steamed chopped pumpkin (should be cooked until it’s turning into mash)
1/2 cup grated zucchini
handful of chopped leek (or onion)
1 c approx milk
1 ts cornflour
Rice
Method:
1). Put the rice on to boil/steam whatever
2). Add the meat to a saucepan (no oil), and fry until browning, add leek and fry until meat has browned.
3). Add pumpkin and curry paste, stir so that the pumpkin mostly breaks up.
4). Mix the cornflour and milk and stir well to remove lumps. Slowly add the milk mixture to the meat mixture so that it doesn’t curdle (if it does, stir quickly for a while and it should go back together again). You should have enough milk to cover the meat – add more if you are feeding more people or like a milder curry.
5). Bring mixture to the boil and the milk should thicken. Serve in the centre of a bed of rice, with a dolop of sour cream.
You could cook the curry in a slow cooker, but don’t add the milk until the end or it will curdle. Instead use water, and then at the end mix 1tb milk powder with 1tb cornflour and a little warm water, then add this to the bubbling mixture and stir well until it thickens.
Vegetarian curry December 13, 2008
Ingredients:
1 packet of marinated tofu or vegie sausages.
onion
red capsicum
sweet potato
green beans
broccoli
cauliflower
carrot
curry
sweet chilli sauce
soy sauce
peanut oil
Light coconut milk
Basmati/brown rice
Method:
1). Cook rice as normal (or steam/use a rice cooker)
2). Chop/slice vegetables and tofu/sausage into bit sized pieces.
3). In a hot wok, fry the vegetables and sausages in a tablespoon of peanut oil for 2 mins.
4). Add 2-3 tb curry powder and continue to fry until the ingredients are coated.
5). Add the coconut milk, 1 tb soy sauce, 2tb chilli sauce and reduce the heat to simmer until the vegetables are cooked. Serve with the rice.
Slow Cooker Lentil Curry December 13, 2008
Ingredients:
Handful of red lentils
1 onion (chopped)
1/2 butternut pumpkin (diced)
Small sweet potato (diced)
Red capsicum (diced)
Fresh tomato (chopped)
Green beans (sliced)
Spices – cumin, ground coriander, garam masala, tumeric and chilli
Method:
Add all ingredients to the slow cooker (Add water – but not sure how much), mix well, put the lid on and allow to cook for several hours.
(From Susan on http://www.joyousbirth.info)
