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.
This sweet and sour veg recipe is a fast version with a few easy tweaks built in. You can use most veg (with the exception of veg like potatoes) and create a whole Pride in Hull rainbow of colours with your dish. I like to serve it on its own or with plain steamed rice. The most time you will take is chopping the veg up! If you own a wok, you can also get wokking with this one.
Malaysia is one of our favourite countries! We got married there and have since been back several times, in fact, it's our most visited country in South East Asia. This curry is a variation on the type you normally get in Muslim restaurants and street vendors. I've modified it to suit our store cupboard and shopping order that week, and added a few of my own tweaks. Malay curries are traditionally quite dark in colour, and this one is no exception. It's incredibly fragrant and healthy.
TWS Organic Kitchen is back from our holidays! This organic chickpea curry is my own recipe and is very mild and creamy. It's a store cupboard special, combined with whatever veg you have to hand. You can add extra chilli (fresh, powdered, flakes etc) if you like it spicier. It's also naturally vegan. I think this works whatever the weather.
