Recipe Mama

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.

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Mild Hummus December 13, 2008

Filed under: Condiments & Dips — obsidian @ 11:26 am
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Good for the more fussy person. Is also nice on sandwiches instead of butter/margarine or mayo….

Ingredients:
1 tin chick peas (your standard 375g or whatever it is size)
Juice of one lemon
1/4 teaspoon cumin powder
1/4 teaspoon cardamon powder
1 clove garlic
1 tablespoon sesame seeds
Splash of water or milk
sprinkle of salt and pepper

Method:
Crush or very finely chop the garlic. Add all ingredients together and blend until its a puree (I use a stab blender).

 

Vegetable and chickpea curry

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)

 

Lamb & Kumara Curry

Filed under: Slow cooker Meals,Vegetables & Lentils — obsidian @ 10:15 am
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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

 

Tuscan Chickpea Soup with Pasta

Filed under: Soups — obsidian @ 1:35 am
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Ingredients:
1 x 400g tin chickpeas, drained.
1 x 400g tin chopped tomatoes
750 ml vegetable stock
1 clove garlic, crushed
1/4 teaspoon dried rosemary
1 tablespoon tomato puree
Freshly ground black pepper
50g soup pasta

 
Method:
1). Puree the chickpeas and tomatoes, add stock and mix well.
2). Fry the garlic in a little olive oil until soft, then add the remaining ingredients except the pasta, and bring to the boil.
3). Simmer for 5 minutes then add the pasta and continue to cook another 10 mins or until the pasta has cooked, stirring often.

From – http://www.phpbber.com/phpbb/viewtopic.php?t=205&mforum=yummystuff