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
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.
Slow Cooker Lentil Curry December 13, 2008
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
Jasmine rice and natural yoghurt to serve
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.
1 Onion, finely chopped
1 Clove Garlic, crushed
1/2 tsp Chilli
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Cummin
1 litre vegetable Stock
1 tsp Lemon Juice
Salt and Pepper to taste
2 Carrots, diced
1c pumpkin, diced
1c potato, diced
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:
1 cup washed lentils
2 lamb shanks
2 cups beef stock
1 tin whole tomatoes
1 tablespoon brown sugar
Herbs & spices to taste
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:
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
Mix together (about equal parts cabbages and carrot) with as much mayo as you like.
The purple cabbage makes a really nice looking touch.
1 packet of marinated tofu or vegie sausages.
sweet chilli sauce
Light coconut milk
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.
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.
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
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.