This organic slow cooker veg and lentil curry is seriously quick and easy to prepare. I used whatever veg I had left over - it all works! I'm loving my slow cooker at the moment as I usually have 10 minutes in the morning to pop everything in, and then leave it to cook for a minimum of 8 hours so I can eat it whenever I'm home from work, which can often be quite late. The beauty of these devices is that you can actually leave them longer on a low setting for things like chillis and currys, and they still taste great. Sometimes the longer the better - if you can manage 12 hours, the results can be awesome. This recipe is also lovely the next day, just pop your slow cooker on high for 30 mins or on warm for an hour or two to gently reheat.
Serves 2-3 portions.
You'll need:
110g red lentils.
75g coconut cream block.
1/2 pint of water.
Salt to taste.
A selection of veg all chopped roughly - I used 7 cherry tomatoes, 3/4 medium onion, 2-3 garlic cloves. a small piece of ginger, 1/2 green pepper, 1/5 red pepper, 2 mushrooms, 1 medium potato.
2tsp mustard (I used wholegrain) and 2tsp sweet chilli sauce.
Spice mix: 1 tsp each of cumin, coriander, curry powder, turmeric, kalojni seeds, fenugreek seeds.
A tablespoon of dried curry leaves (*mine were not organic).
How to:
Pop everything in the slow cooker and put the lid on. Cook on low for a minimum of 8 hours, stir it a couple of times if you can, but don't worry if you are out, just make sure you stir it well before you serve it. Serve with fluffy basmati rice, or with salad, or on its own!
