Recipe Mama

Easy Slow Cooker Curry June 24, 2011

I cheat with this and use a sachet of curry sauce.  Actually, I use two, and fill my slow cooker, which does us several meals (it freezes well).

I start off by putting 2 sachets worth of Passage to India Korma curry  in the slow cooker and turn it on to high to start warming.

Then I chop up half a butternut pumpkin into bite size pieces (maybe about 2-3 cups worth of chopped pumpkin),  and a sweet potato, and adding that and 500g diced beef to a frying pan, and cook that (no oil) until the meat has browned.  You could of course leave out the meat for a vegetarian meal.

Put the cooked stuff into the slow cooker, with a chopped zucchini, 2 chopped carrots, a tin of drained (and rinsed) chickpeas and a tin of drained (and rinsed) lentils.  You can add other veg if you like.  Don’t add any extra liquid, as the slow cooking will add moisture.

Leave that cooking for several hours until the pumpkin is soft.  I like to mix a can of coconut milk through once it’s cooked.  Serve on rice, with some roti

 

Curry Puffs February 21, 2010

Ingredients:
500g mince
1 tin lentils
1 small onion
carrot, pumpkin, sweet potato, broccoli
Curry powder, Cumin, Cardamon
Salt & pepper
Pastry

method:
Brown the mince and finely chopped onion. Drain off remaining fat/oil. Drain and rinse the lentils, then squeeze out as much moisture as possible. Chop enough vegies to make about 2 cups worth, and steam these until cooked. Mix all the ingredients together. Season with spices to taste – I never measure things, but I try 1tb curry powder, 1/2 tsp cardamon and about 1tsp cumin, and add more if you need it. Cut pastry sheets into 9 squares, put a spoonful of mixture into the centre and fold into a triangle. Pinch the seams closed. Bake at 200ºC for about 15 mins.

 

Capsicum stuffed with rice June 14, 2009

obsifilledcaps1obsifilledcaps2

I thought I’d give this a go, to see how it worked.  Not bad I thought (except the kebabs were overcooked)

Flavoured Rice
I cooked the rice in a rice cooker, as normal, but added some finely chopped  garlic, onion, mushrooms, a teaspoon of vegetable stock, and a teaspoon of lemon pepper …. it was delicious!

obsiseasonedrice

Then when that was cooked I spooned it into hollowed out capsicums and put those in the oven for about 15-20 mins to cook the capsicum.  I served them with chicken and vegetable kebabs, corn and broccoli 🙂   The rice works just as nicely not served in a capsicum too… you can serve it straight from the rice cooker.

 

Potato and Lentil Patties May 2, 2009

obsipatties1(large “Ball” patties)

Ingredients:

For the patties:
1 tin lentils
4 cups (approx) boiled/steamed potato
1/2 cup corn
1 tsp curry powder
1 tsp mixed herbs
1 tsp salt
6 rashers rindless/shortcut bacon (optional)

For breadcrumbs:
1 1/2 cups breadcrumbs (approx)
2 tb parmesan cheese
2 tb mixed herbs
1 tsp salt
1 tsp lemon pepper

Method:
Mash the potato with milk until very smooth and creamy. Chop and fry the bacon, then add all the patties ingredients together and mix well. Mix the breadcrumb mix together in a dish. Form the potato mixture into patties or balls (I find balls easier to work with) and coat with the crumbs. Spray a baking tray with olive oil, lay out the patties and spray the tops. Bake at 180ºC for about 20 mins.

obsipatties2(smaller flat patties)

 

Slowcooker Chickpea Curry January 16, 2009

Ingredients:
500g chicken
Potato
Sweet potato
Pumpkin
Cauliflower
Broccoli
1 tin chickpeas
1 tun coconut milk
1 green chilli
Cardamon, Cumin, Coriander and Garlic to taste (about 1/2 tsp each)

 
Method:
Cut chicken into bite sized pieces and brown this is a frypan, then place the chicken in slow cooker. In the frypan, heat the spices, then add those to the slow cooker. Cut the vegetables into bitesized pieces, then add to the show cooker with the chickpeas and coconut milk. Cook on low for several hours.

 

Very green pea patties January 8, 2009

Filed under: For Kids,Vegetables & Lentils — obsidian @ 9:32 am

I saw these on a Bento blog, but I thought they could be cool for non-bento use too… Imagine making a marbled pumpkin and pea patty!

http://justbento.com/recipe-collection-mains/poppy-seed-encrusted-green-pea-mini-burgers

 

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 http://www.joyousbirth.info)