Episode 13a – A slow-cooker interlude! Store-cupboard substitutions

Audio

We were away last week and Dave is currently soldiering away collating the mega-podcast we recorded on our journey, so to tide you over I’ve made a mini-episode with a new slowcooker recipe.

Sincere apologies to anyone who actually knows about Indian/Kerala cuisine; this definitely ain’t it, but it’s nice, easy, cheap, healthy and filling.

Not-really-kerala-curry

500g chopped sweet potatoes OR whatever root vegetables you’ve got (I had parsnips, carrots and potatoes)

200g frozen spinach OR 1/3 packet frozen curly kale (because that’s what I had!)

2 cloves crushed garlic

1 inch root ginger, peeled and grated

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground turmeric

1/2 to 2 chillies, deseeded and chopped

400g can coconut milk OR a few tbspns of cocomilk powder+ water + 200ml boiling water

Put the root vegetables in the slow cooker. Cover with the spinach/kale. Mix the dried spices, chilli, ginger and garlic to a paste with the coconut milk, mix the paste with 200ml boiling water, and pour the lot over the vegetables.

Put the lid on the slow cooker, set the temperature to LOW and cook for 8-9 hours.

You could have it with rice; I had it on toast. The recipe I modified said serves 4; I think it’s good for 3 meals for me.

___________

Slow cookers are the best! If you have some basic durable ingredients in your cupboard/fridge, you can usually rustle up a nice cheap filling meal that’s pretty good for you too. Remember that if you’re adapting a recipe for the slow-cooker, use about half the liquid you would normally.

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