Slow cooker potato and courgette curry with roasted butternut squash recipe

Now this is a one pot wonder. AND vegetarian. AND vegan. AND enjoyable even if you love meat in your curry. Bursting with goodness and flavour this is a winner dinner.

Ingredients 

5x small potatoes

3x sweet potatoes (1 was large, 1 medium and 1 small)

1x courgette

3x garlic

1x tablespoon of coconut oil

1x tinned chopped tomatoes

1x tin of hot water (I empty the chopped tomatoes and fill the tin with hot water)

2x teaspoon of ground cumin

1.5x teaspoon of ground coriander

1x teaspoon ground ginger

1.5 teaspoon mild curry powder (more or stronger powder if you want it spicier)

1x butternut squash

2x tablespoon of olive oil

salt and pepper to taste

Turn the slow cooker on to a medium heat and put in a tablespoon of coconut oil to melt. Peel and chop potatoes, chop courgette and peel garlic.

Once slow cooker is hot and coconut oil melted add all the spices and mix to a paste. Then add the chopped potatoes and courgette to the paste making sure all is covered by the paste. Next use a garlic crusher and add garlic to the mixture (if no garlic crusher simply mince). Put lid on and let mixture heat up/sweat for roughly 3 minutes. Then add tin of chopped tomatoes, fill empty tin with boiling water from kettle and add to mixture. Add a a generous dash of salt and pepper, give a good stir and put lid back on.

Now you can go off and enjoy your day whilst this cooks. I left mine to cook for about 6.5 hours. 45 minutes before serving I chopped the end off my butternut squash, and gave it a good wash. I then sliced length ways in to quarters, scraped the seeds out, placed in a roasting dish, drizzled with olive oil and sprinkled with salt and pepper. I then roasted at 200 degrees for 40 minutes.

And voilà. All done. Technically a two pot wonder dish. But this is super tasty and I didn’t even bother sautéing the courgettes or garlic, just threw it all in the slow cooker. You could also add an onion if you wanted. This would serve 4.

Hope you enjoy xxxx

Chickpea Curry Goodness

image
Chickpea Curry

This really is a warming, hearty, colourful dish to get you through February. Full of goodness it will help keep those nasty winter colds at bay and the vibrant colours and fresh flavours reminds me that spring is just around the corner!

We all struggle with thinking of different things to make for dinner and tend to get stuck in a rut. Because I love good food, like to be inspired, and I’m nosey, I always ask people “what are you having for dinner tonight”. So – what are you having for dinner tonight?

Healthy food doesn’t have to be boring, if you’re struggling for something different, or just need some inspiration, try this recipe. It’s so easy and all the ingredients get thrown into one pot, which means less washing up!

I made this for just two people with a little left over, but Oli does tend to eat for five, so you could alter the quantities to suit whoever you’re cooking for.

– 150g fine beans
– 150g corn
– onion
-10 pomodorino (or cherry) tomatoes
– 1 red chilli
– 3 cloves of garlic
– lemon
– a big handful of coriander
– 2 teaspoons of turmeric
– 2 teaspoons of garam masala
– 1 tablespoon of natural yogurt per serving
– 2 teaspoons of coconut oil (or olive oil)
– 2 tins of chopped tomatoes
– 1 tin of chickpeas
– 2 cups of boiling water
– brown rice to serve

Start by chopping the fine beans, the corn and the tomatoes in half. Also chop up the onion, chilli and crush the garlic.

Melt your coconut oil (or olive oil) in a large saucepan then add the turmeric, garam masala, chilli & crushed garlic until they’re bubbling. Add the fine beans, corn, and onion and stir the ingredients well. After a few minutes add the tin tomatoes and also the chopped fresh tomatoes. Once it’s bubbling turn it right down to simmer for about 15 minutes.

Next you need to drain your chickpeas and add to your pot. Also chop up a handful of coriander and add to the mix. Leave to simmer for a further 15-20 minutes.

Meanwhile, get your rice ready. The amount of rice you use is dependent on how many are eating. For the two of us I use one cup of rice to two cups of boiling water. Place the rice and water over a medium heat. I literally do the absorption method as it’s the only way I don’t mess the rice up. Literally leave on the heat until the rice has absorbed the water.

Once everything is ready place the rice into bowls and the curry on top. On top of each curry serving I squeeze a little lemon over. Dollop a table spoon of natural yogurt on the top of your curry with a little more coriander sprinkled on top to serve.

Then get ready to tuck in to a healthy dinner bursting with flavour and goodness!