Another Slow Cooked Curry!

An easy, cheap, use up your veg sort of meal!

Ingredients:

1x can of coconut milk

1x tablespoon of korma curry paste (I think it needed two)

2x hand fulls of brown mushrooms

1x medium size butternut squash

Half a sweed

About 2 handfuls of carrots (I had some frozen ones to use up.)

1x red chilli

1x red onion

2-3 spring onion

2x sweet potatoes 

Chop up the butternut squash, cook till soft. 

Fry the red onion and pepper. 

Add the chilli!

Add carrots, sweed and sweet potato too the slow cooker set to high. (Throw in any rot veg, it's a great way to use up stuff!) 

Add the fried onion, pepper and chilli once starting to brown and soften. Add the mushrooms (uncooked) aswell.

Add korma curry paste the now soft butternut squash and the can of coconut milk to a blender.

You can mash them or add them to blender. I used my smoothie maker! (Saves me getting the big blender out.) 

Add the  and blend till thick and creamy.

Add to the slow cooker and pop the spring onions on top. Cook on high until the curry starts to bubble or about an hour. Then on low for 3-4hrs (I just checked that the hardest rot veg was soft, the sweed and serverd. I think you could throw this all in the morning and come back to it for dinner. The longer it's cooked the deeper the favour. Some of the veg, like the sweet potato had started to disintegrate after 3-4hrs but it was still yummy!

I served it with cus cus and rice. On the left is the child size and right, parent size (of which we both had seconds!)

Our 5yr old loved the rice and cus cus and had a little of the curry. Our youngest, at 2yrs loved it and stole some of her brothers and asked for more! Our 4yr old ran off crying.....he is in the fun 'i won't try anything unless it looks like chips' phase!

*note to self, hover after cuscus!

Coconut Curry

Coconut and Butternut Squash curry.

Ingredients:

1x tinned tomatoes 

1x coconut milk

1x butternut squash

2x mid-large red onions

1x yellow pepper

1x green pepper

1x leek

2-3 sticks of celery

Large handful of frozen cauliflower (not needed but I love cauliflower) 

Black pepper, Rosemary, chili powder, curry powder (mid) 

How to make:

Chop up the butternut squash, and pop in cold water. Bring it to the boil till they have started to soften.

Chop up the onions and peppers, into large chunks.

Fry in a little veg oil, till starting to brown.

Add the leeks, also cut quite large.

Add herbs, spices, black pepper and sesame seeds.

I transferred it to a large cooking pot at this point. 

Add tomatoes and coconut milk. Refill one of the tins with water and add, three times. (You may only need two depending on the size of your pot, just make sure the veg is covered.) 

Mix.

You don't want to over cook the butternut, so only boil till starting to soften.

Add butternut to the main mix, stir in carefully. 

  

Once it's started to boil, turn the heat right down and leave. 

I throw in some frozen cauliflower at this point. 

Cook for about an hour and a half. 

It was perfect with this Cous Cous and bulgur wheat.

Yum!

Coconut and Butternut Squash

I really wanted to use up some hot red peppers I found in clearance. So thought I would try another curry type dish!

Ingredients;

1x tin of coconut milk

2-3 hand fulls of brown mushrooms

2x medium red onions

1x leek

3x sticks of celery

1x tomatoes (I thought I had more and would have put more in if I had them!)

1x yellow peppers

2x hot red peppers

1x large butternut squash 

500g esh of sliced up brown mushrooms

1x Apple

3 garlic cloves, black pepper, pinch of rosemary, cajun pepper and chilli powder.

Fry up the onions, leek, celery, sliced up mushrooms and peppers. 

Throw large chunks of mushrooms, and chopped up tomato into slow cooker (set to high.) 

Add coconut milk, and small chucks of butternut squash to the slow cooker.

Once onions etc have started to brown and caramelised add too slow cooker. 

Mix it all in, adding black pepper (loads but to taste) chilli powder about 2 teaspoons, pinch of rosemary and cajun pepper. 

Cook on high for about an hour, add the apple and turn down to low. (For about 3hours.) it can stay there till your ready to serve, check the flavours and add more seasonings if needed. 

Will update once the mini people have gone to bed and I've tried it!!