Loading ...
Loading ...
Loading ...
37
Slow Cooker Recipes – Main Meals continued
Chickpea and Pumpkin Curry
Serves: 4-6
1 tablespoon oil
2 onions, chopped
¼ cup red curry paste
4 cardamom pods, crushed
1 stalk lemongrass
1 kg pumpkin, peeled, seeds removed, cubed
1 cup vegetable stock
400ml can coconut milk
400g can chickpeas, drained, rinsed
2 tablespoons lime juice
½ cup chopped fresh corriander
Salt and freshly ground black pepper, to taste
1. Heat oil in a large frypan over medium high
heat. Add onions cooking for 3-4 minutes
or until tender. Add curry paste, cardamom
pods and lemon grass and cook until
fragrant. Transfer to cooking pan.
2. Add pumpkin, stock and coconut milk. Stir
to combine. Place lid on unit.
3. Press MENU and select SLOW COOK. Cook
on HIGH for 3 hours on LOW for 6 hours.
Add chickpeas in the final 30 minutes of
cooking.
4. Stir through remaining ingredients. Season
to taste with salt and pepper. Serve.
Moroccan Lentil and Chickpea Soup
Serves: 6
1 tablespoon olive oil
1 carrot, peeled, chopped
1 stalk celery, chopped
1 red onion, chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoons ground ginger
½ teaspoon ground cinnamon
1 cup red lentils
1 cup green lentils
6 cups vegetable stock
½ cup fresh chopped coriander
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
1. Heat oil in a large frypan over medium
heat. Add carrot, celery and onion cooking
for 3-4 minutes or until softened. Add
spices and cook until fragrant. Transfer to
cooking pan.
2. Add lentils and stock. Stir to combine.
Place lid on unit.
3. Press MENU and select SLOW COOK. Cook
on HIGH for 3-4 hours or LOW for 6-8
hours. Stir through remaining ingredients.
Season to taste with salt and pepper.
Serve.
Loading ...
Loading ...
Loading ...