I don’t know about you but when I hear the word crock-pot I instantly think back to yummy slow cooked soups or hearty stews at nans. It was always on her bench and you knew that whatever came out of it was going to be moreish. Even veggies that came out of it were 10x tastier, which is a good thing if you had anti-veggie kids. Yep, you agree don’t ya!
Since we’re heading into the colder months or as we say (the hibernation season) we’ve decided to create a variety of delicious home cooked crock-pot recipes that we will be sharing over the next few weeks to keep your belly full and your body warm. These include a hearty vegetarian based curry, a delicious gluten free dessert and a sweet and sour meat based recipe that the whole family will enjoy.
The original crock-pot have just relaunched this family loved appliance with three new models available on the market and lucky for you, we have one of each to give away over the next few weeks, so say stay tuned for that. To see the range click here.
To kick this off we have this flavoursome and fragrant Kumara, Cauliflower & Chickpea Curry that is the perfect protein-packed wholesome and homely meal. It’s affordable, easy, and even the kiddies love it!
- 15m
- 5h
Ingredients
- 2 tablespoons of cooking oil
- 2 onions, finely diced
- 4 garlic cloves crushed
- 2 tablespoons mild yellow curry powder
- 2 large kumara, cut into 2cm cubes
- 1 large cauliflower cut into small florets
- 1 x 400g tin chickpeas drained and rinsed
- 4 ripe tomatoes or 1 x 200g can chopped tomatoes
- 1 400gm can coconut milk or cream
- 400 grams silverbeet cut
- 1 liter vegetable stock
- 1 cup of water
Instructions
- Heat two tablespoons of oil in a large saucepan over a medium heat. Add the onion, garlic and curry then continue to stir and cook for 3-5 minutes, or until the onion is soft and golden.
- Pour the vegetable stock into the pan to soak all the flavours then pour the pan ingredients into the crock-pot. Add the kumara, cauliflower, chickpeas, tomato and coconut cream into the crock-pot. Stir to combine, set the crock-pot on low for 6-8 hours or high for 4-5 hours.
- Add the silver beet in 10 minutes before you serve, by then it will be soft and wilted.
- To serve, evenly spoon the curry into bowls, you can scatter over some fresh coriander leaves and simply have it as is or with some cauliflower rice or brown rice.
- Tip: If you have leftovers you can freeze the curry for another time, leave it to cool then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to two months.
Nutrition
WIN:
To encourage you to get your crock-pot cook on this winter we have an amazing new Crock-Pot Traditional – CHP200 to give away valued at rrp $119.99. Just imagine all the delicious homecooked meals you can create with it. To read more about the dimensions and functions click here.
TO ENTER:
Comment below and tell us what your favourite crock-pot memory is. It could be a family recipe or a moment that your nan finally taught you her secret veggie stew recipe.
Competition closes 25.5.2017
New Zealand residents only.
Thanks to Crock-pot for collaborating on this recipe with us.
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