Slow cooker inspiration!
Come and be part of the Slow Cooker gang!
Myself and many of my online clients have been whipping up some amazing slow cooker curries this week and we thought we’d share the recipes – they are lovely for a warming winter meal, can be incredibly healthy and of course SO easy!
Slow cookers have been around for many years and if you think they’re just another faddy piece of equipment that clutters your kitchen up, think again!
Here are some of the amazing benefits…
- Slow cooking brings out the flavour in foods. Long, low-temperature cooking also helps tenderise less expensive cuts of meat so you can cook a meal in bulk more cheaply
- Coming home to a slow cooker meal means there’s no temptation to order takeaways or convenience food, so it’s a much healthier option
- Slow cookers are great if you’re busy and don’t have time to cook from scratch when you get home from work. Yes, a little prep is needed but you can bung the ingredients in the pot, go to work and come home to a hot, tasty meal!
- Making big batches of soups and stews is hassle free and you can freeze the leftovers for another day
- Slow cookers aren’t just for savoury meals… you can use them for porridge, fruit, even mulled wine!
Light chicken korma (serves 4) from the BBC Good Food Ultimate Slow Cooker Recipes cook book – this one has been tested by me and my hungry kids and it was a big hit!
Preparation time: 20 minutes
Cooking time: 3 hours
Cooking temperature: high
- 1 onions, chopped
- 2 garlic cloves, roughly chopped
- Thumb sized piece of ginger, roughly chopped
- 4 tbsp korma curry paste
- 50g ground almonds
- 4 tbsp sultanas (I didn’t use these)
- 250ml chicken stock
- ½ tsp golden caster sugar
- 4 boneless chicken breasts, skin removed
- 150g pot fat-free greek yogurt (I used full fat)
- Small bunch of coriander, chopped
- A few flaked almonds to scatter (optional)
- Basmati rice, to serve
- Heat the slow cooker if necessary. Put the onion, garlic and ginger in a food processor and whizz to a paste. Scrape the paste into the slow cooker pot and mix with the korma paste, ground almonds, sultanas, chicken stock and sugar. Push in the chicken breasts, cover and cook on High for 2 hours until the chicken is cooked through and tender.
- Fish out the chicken breasts and dice into chunks. Stir back into the sauce. Cover and cook on High for 20-30 minutes to heat through.
- Remove from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds, if using. Serve with brown or white basmati rice.
(I have a toddler and hungry 9 year old twin boys, so the boys had theirs with naan and sweetcorn too, my daughter who I’m just introducing curries to, had some organic scrambled eggs, chunks of chicken, some of the sauce and rice, peas and corn all mixed in. I had just the curry and rice)
Malaysian beef and aubergine curry taken from Ultimate Slow Cooker, shared by one of my online and outdoor clients Suzy (serves 4)
Preparation time: 25 minutes
Cooking time: 8-9 hours
Cooking temperature: low
- 1 large onion
- 3-4 garlic cloves
- 2 tablespoons sunflower oil
- 500g braising beef, diced
- 1 large aubergine, cut into chunks
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 400ml can of coconut milk
- Boiled rice, to serve
- Pak choi, to serve
- Pre heat the slow cooker if necessary (see manufacturer’s instructions). Process or very finely chop the onion and garlic until almost paste-like. Heat the oil in a frying pan, add the onion and garlic and fry, stirring for 2-3 minutes until softened.
- Add the beef and aubergine a few pieces at a time, and fry until browned. Stir in the curry paste, fish sauce and coconut milk. Bring to the boil then transfer to the slow cooker pot.
- Cover with lid and cook for 8-9 hours on low until the meat is tender. Serve with boiled rice and stir fried pak choi, if liked.
Tip: If you prefer creamed coconut to canned coconut milk, cook the beef in 400ml chicken stock and crumble in 50g creamed coconut at the end of cooking.
Slow cooker vegetable curry is a BBC Good Food recipe, which comes from Rachel who runs the office and is a slow cooker nut! (serves 2)
Preparation time: 10 minutes
Cooking time: 6 hours
Cooking temperature: low
- 400ml can light coconut milk
- 3 tbsp mild curry paste
- 2 tsp vegetable bouillon powder
- 1 red chili, deseeded and sliced
- 1 tbsp finely chopped ginger
- 3 garlic cloves, sliced
- 200g butternut squash (peeled weight), cut into chunks
- 1 red pepper, desseded and sliced
- 1 small aubergine (about 250g), halved and thickly sliced
- 15g coriander, chopped
- 160g frozen peas, defrosted
- 1 lime, zested and juiced to taste
- Put all the ingredients except the coriander, peas and lime juice into the slow cooker pot and stir well. Cover with the lid and chill overnight.
- The next day, cook on Low for 6 hours until the vegetables are really tender, then stir in the coriander and peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice if you fancy extra zing. Serve with a rice or a wholemeal flatbread.
Janey and the slow cooker gang x