SLOW COOKER RECIPES SPICES
thespiceman
Online Community Member Posts: 6,283 Championing
Hello every one more recipes .These are ones I use for my spices. These are veggie and do not have any thing like Chilli in them.
VEGETABLE CURRY
You need the following One Onion, One large Carrot, Three or Four Baby Potatoes. Diced up and sliced. Or vary them the vegetables use Sweet Potato, used Beetroot cooked pack diced up. Used Swede.
Spices one half teaspoon of the following. Cinnamon, Cumin, Ground Coriander, Turmeric, Paprika. Black Pepper.
A tablespoon of Ginger, Garlic Paste from a jar does help this great standby.
Tin of Plum Tomatoes or Carton of Passata. 500g.
Tin of Coconut Milk.
Herb Coriander. To taste used a tablespoon diced chopped up.
To add Tin Chickpeas.
METHOD
Blender add Coconut Milk, Spices, Ginger, Garlic Paste. Tin Tomatoes or Passata
Blitz up. Might have enough for another recipe.
Add to slow cooker Vegetables and cover with sauce.
On low for four to six hours.
Add last half hour Tin Chickpeas drained with Coriander chopped.
Cover till warm through.
VEGETABLE TAGINE.
You will need the following One Onion, One large Carrot, Potatoes baby ones used three or four . Diced up and sliced.
Zucchini cored and sliced diced. Or vary the Vegetables use Sweet Potato, Butternut Squash . Pack of cooked Beetroot.
Spices. Ground Ginger, Turmeric, Cumin, Ground Coriander, Cinnamon. Half a teaspoon each.
Add in dried fruit Apricots or Prunes diced or sliced.
Stock Vegetable one pint.
Herbs Coriander to taste used a tablespoon.
Salt and Pepper to taste.
Lemon juice or slices of Lemon an option.
Tin of Chickpeas drained.
Serve with Couscous follow instructions on the packet.
METHOD.
To a slow cooker Vegetables, Spices, Stock and dried fruit and Lemon juice or Lemon slices season.
Cover on low for four to six hours might have to adjust timings .
Last half hour Tin Chickpeas and Herb Coriander. Cover and cook till warm through.
Serve with Couscous.
Enjoy every one.
@thespiceman
VEGETABLE CURRY
You need the following One Onion, One large Carrot, Three or Four Baby Potatoes. Diced up and sliced. Or vary them the vegetables use Sweet Potato, used Beetroot cooked pack diced up. Used Swede.
Spices one half teaspoon of the following. Cinnamon, Cumin, Ground Coriander, Turmeric, Paprika. Black Pepper.
A tablespoon of Ginger, Garlic Paste from a jar does help this great standby.
Tin of Plum Tomatoes or Carton of Passata. 500g.
Tin of Coconut Milk.
Herb Coriander. To taste used a tablespoon diced chopped up.
To add Tin Chickpeas.
METHOD
Blender add Coconut Milk, Spices, Ginger, Garlic Paste. Tin Tomatoes or Passata
Blitz up. Might have enough for another recipe.
Add to slow cooker Vegetables and cover with sauce.
On low for four to six hours.
Add last half hour Tin Chickpeas drained with Coriander chopped.
Cover till warm through.
VEGETABLE TAGINE.
You will need the following One Onion, One large Carrot, Potatoes baby ones used three or four . Diced up and sliced.
Zucchini cored and sliced diced. Or vary the Vegetables use Sweet Potato, Butternut Squash . Pack of cooked Beetroot.
Spices. Ground Ginger, Turmeric, Cumin, Ground Coriander, Cinnamon. Half a teaspoon each.
Add in dried fruit Apricots or Prunes diced or sliced.
Stock Vegetable one pint.
Herbs Coriander to taste used a tablespoon.
Salt and Pepper to taste.
Lemon juice or slices of Lemon an option.
Tin of Chickpeas drained.
Serve with Couscous follow instructions on the packet.
METHOD.
To a slow cooker Vegetables, Spices, Stock and dried fruit and Lemon juice or Lemon slices season.
Cover on low for four to six hours might have to adjust timings .
Last half hour Tin Chickpeas and Herb Coriander. Cover and cook till warm through.
Serve with Couscous.
Enjoy every one.
@thespiceman
2
Comments
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2
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These sound so lovely!! Thank you for sharing!
1
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