Slow cooked meals literally cook themselves … You can create a delish, healthy dinner with minimal effort + fuss. This recipe is no exception. Pop this on in the morning + by dinner time, you will be sitting down to a beautiful, rich + authentic curry.
You can pair this curry with pappadum, mango chutney, raita + all the other fab Indian accompaniments.
ingredients
1 kg free range chicken thighs *cut into quarters
1 small white/brown onion finely diced
2 cloves garlic finely diced
2 drops doTERRA ginger oil
1 cup tomato passata
1/2 cup vegetable stock
1/4 cup natural unsweetened coconut yoghurt
1 heaped tsp indian curry powder
1 tbsp garam masala
1 heaped tsp ground cumin
1 tsp turmeric
1/2 tsp paprika
1/4 tsp cinnamon
chilli flakes *to taste
1/2 tsp sea salt
1/4 tsp ground black pepper
3 bay leaves
1/2 cup coconut cream, or natural coconut yoghurt
60g baby spinach leaves
steamed basmati *to serve
method
Add the onion, garlic, ginger oil, passata, stock, yoghurt + spices to the slow cooker. Stir well to combine. Season.
Add the chicken pieces + stir. Add the bay leaves.
Cook on the low setting for 6 hours.
Before serving, add the coconut cream + spinach leaves. Stir through.
There are two components to this dish. Firstly, the curry itself … and then the stir fry asian greens which are cooked just prior to serving the meal.
With all slow cooker meals, they really cook themselves … so pop this on + forget about it until dinner time (but, do check on your pumpkin periodically + give it a stir). My slow cooker is very old school (it’s my nan’s from the 70’s), so I put this on at lunch time + by dinner, it is ready. The newer models tend to cook a lot quicker, so your’s might be ready much earlier. Check. You want your pumpkin tender, but not mash – throughout the curry.
If you don’t have tatsoi, you can substitute for kale or spinach. Same goes with the asian greens, use what ever you like … anything will taste great (bok choy, chinese cabbage etc). I have an assortment of greens in the garden right now + am loving doing my nightly shopping for dinner out back. Herbs included!
Do adjust the heat according to your taste. You can always start a little cautious with the chilli – then add more when serving.
ingredients
1 tbsp organic unrefined coconut oil
3 cloves garlic
1cm ginger grated
chilli flakes *to taste
1 brown onion finely diced
1 tsp mustard seeds
15 curry leaves
1 tsp turmeric
1 tbsp curry powder
black pepper
400g organic tomatoes
400g organic coconut cream
1/4 cup water
750g pumpkin diced into big chunks
400g chickpeas
good handful tatsoi leaves
sesame oil
3 kai lan *cut into quarters
2 pak choy * leave pieces whole
gluten free soy sauce
steamed basmati
fresh coriander leaves
Heat the coconut oil in a large frypan over a medium heat. Add garlic, ginger, chilli flakes + onion. Sauté until the onion is translucent.
Next, add mustard seeds, curry leaves, turmeric, curry powder + a pinch of black pepper, and continue to fry until fragrant.
Add the tomatoes, coconut cream + water. Gently stir until combined. Bring to the boil and then turn off the heat.
Turn your slow cooker onto a low setting. Add pumpkin, chickpeas + curry sauce.
Cook until the pumpkin is tender. Add the tatsoi leaves + wilt through.
Stir fry kai lan + pak choy #homegrown
In a wok, heat a little sesame oil. Add kai lan + pak choy. Stir fry over a medium to high heat. Add a good splash of soy sauce + cook until the veg is tender.
Serve steamed basmati rice in bowls, top with a portion of asian greens, followed by a generous spoonful of curry, lastly add fresh coriander leaves + extra chilli.
With the weather in Australia finally getting “a little” cooler (the summer was long + extremely hot this year!) … it’s time to start thinking about introducing slow cooked, warming foods – that nourish. Plant-based too.
I popped this on low early Sunday morning (as I knew I had a big working day ahead), and it’s just so good at the end of the day to tuck right in! Simply steam some rice – and you’re good to go! Well, perhaps with a glass of organic red too?
I love the heartiness of a good bowl of curry (we eat a lot of them) … + you can adjust the spice level simply with the addition/omission of chilli. For me, I like to load it up!
The addition of peanut butter really thickens up the curry sauce, giving it a creamy, rich texture.
Once you’ve done the initial prep, this meal really cooks itself.
Gently heat the olive oil in a frypan + sauté the onion over a medium heat. Add the garlic + ginger and continue to cook for a minute.
Add the spices + cook until fragrant.
Add the onion mixture to the slow cooker, followed by the rest of the ingredients (excluding spinach + garnishes). Gently stir through to combine.
Set on low + cook until the vegetables are soft (but not mushy!) I have a very old slow cooker which I can leave on for 8 or so hours + the result is perfect. Some of the newer varieties cook much faster – so continue to check how your veg are doing + give the curry a stir from time to time.
Just before serving, add the spinach + wilt through.
Serve in bowls with steaming basmati. Garnish with peanuts + coriander leaves. Oh, and extra chilli flakes if you wish.
