Recipe Mama

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)

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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)

 

Vegetarian Curry

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

 

Lamb Shanks with Lentils

Ingredients:
1 cup washed lentils
2 lamb shanks
2 cups beef stock
1 tin whole tomatoes
1 tablespoon brown sugar
Herbs & spices to taste

 
Method:
Place all the ingredients into the slow cooker and cook on low for about 9 hours or on high for about 4 hours.


 
Recipe from Donna Hay’s “Off The Shelf” Cookbook, adapted and posted by Annabel:
http://members.essentialbaby.com.au/index.php?showtopic=91279&st=40#

 

Colourful Coleslaw

Filed under: Salads — obsidian @ 8:15 am
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Ingredients:
1/4 Red/Purple Cabbage, finely shredded
1/4 Green Cabbage, finely shredded
4 large Carrots, grated
4 Spring Onions, finely sliced
Celery, finely sliced
Mayonnaise

Method:
Mix together (about equal parts cabbages and carrot) with as much mayo as you like.

The purple cabbage makes a really nice looking touch.

 

Vegetarian curry

Filed under: rice dishes,Vegetables & Lentils — obsidian @ 3:41 am
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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.

 

Potato and Leek Soup

Filed under: Soups,Vegetables & Lentils — obsidian @ 3:34 am
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This is a recipe for a soup that doesn’t use a cream base. The potato thickens this soup nicely. The Cumin gives this soup a nice flavour, but you can leave it out if you prefer.

Ingredients:
4 large Potatoes
1 large Leek
2 Cloves Garlic
2 teaspoon ground cumin Seeds
1 cup frozen/fresh/tinned Corn kernels
2 teaspoons of cracked black pepper
Salt to taste

Method:
1). Finely chop the Garlic, Thinly slice the Leek and chop the potatoes into quarters. Add these to a soup pot with a little bit of oil. Fry a little, but don’t let the garlic burn.
2). Add approx 4 cups of water (enough to cover the ingredients), the cumin, pepper, salt and Corn and simmer this for around 2 hours.
3). Allow to cool slightly, then mash this with a potato masher to remove any large lumps. You could puree with a hand held blender or food processor – but I like a little bit of substance to the soup, and I like the corn to be whole.

When done pour the soup into containers to freeze or leave in the fridge.

This makes a great soup to have on a cold day. The cumin and pepper adds some warmth. A nice soup to put in a thermos and have on a picnic in colder weather.