Slow Cooker Chicken and Vegetable Curry

I love the ease of preparing a meal and just leaving it to cook for several hours. I also love a good curry. I have not been able to make to many I have been happy with in the slow cooker but this one is great.
I cooked it for only about 5 hours on slow but my slow cooker is reasonably fast.
I also thickened the sauce a little bit near the end of cooking.
I used potato, kumera, cauliflower, beans, onion and red pepper.

I substituted cayenne pepper with chilli flakes and served it with a dollop of plain yoghurt to take the spicy edge off for my little person.

This one is a make again for sure.



Slow Cooker Chicken and Vegetable Curry

Ingredients:

• 1.5 lb. (~700 g) boneless chicken breasts or thighs, cut into chunks
• 6 cups of veggies, chopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
• 1-14 oz can (~400 ml) of full fat coconut milk
• 1 cup crushed tomatoes (or tomato sauce)
• 1 cup water
• 1 Tablespoon cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper, optional (I used chilli flakes)

Directions:

1. Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
2. Stir in the coconut milk, crushed tomatoes and water. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon, salt and cayenne pepper. Stir to combine everything.
3. Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.]
4. Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.

White Bean Salad with Haloumi, Asparagus and Seared Tomatoes

I have had haloumi in the fridge for ages and really needed to use it and wanted a recipe with asparagus  since it is in season at the moment. This recipe was pretty easy to make and the end result was good.
I'd use more lemon next time and make sure the haloumi is served at room temperature. I served it cold from the fridge which was not ideal.





White Bean Salad with Haloumi, Asparagus and Seared Tomatoes

Ingredients

• 1 1/2 C of cooked white beans (or a 400g can, rinsed and drained)
• 1/4 C roughly chopped fresh mint leaves
• 1/2 tsp lemon zest
• 1/2 Tbsp freshly squeezed lemon juice
• 2 Tbsp extra virgin olive oil
• 6 asparagus spears, woody ends removed
• 6 cherry tomatoes, halved
• 100g haloumi cheese, drained and sliced

Method

1. In a large bowl combine beans, mint leaves, lemon zest, lemon juice and 1 tablespoon of olive oil and toss to combine. Divide among 2 serving plates.
2. Place asparagus and cherry tomatoes on a large plate, coat with ½ a tablespoon of olive oil and season with salt flakes and freshly ground black pepper.
3. Heat remaining oil in a large pan over a medium heat. Add sliced haloumi and fry for a couple of minutes, turning halfway through, until golden on either side. Remove haloumi from pan and place onto a paper towel to drain. Add asparagus spears and cherry tomatoes to the hot pan and cook, turning occasionally, for 4-5 minutes or until asparagus is bright green and just beginning to char.
4. Place a few haloumi slices, asparagus spears and cherry tomato halves on top of each portion of white beans, and serve with a lemon wedge to the side.

Refrigerator Cucumber Salad

As summer nears I'm on the look out for salads. This one appealed because it lasts in the fridge for up to 2 months...if it has the chance.
Our evening meals in summer are usually eaten outside and usually have a variety of salads to select from so this will be ideal.

I used my mandolin to slice the veges thinly - it was really quick and easy.
I only made a half recipe, but this made a lot.









Refrigerator Cucumber Salad

4 thinly sliced cucumbers 1-large  sliced red onions 1-large  sliced green bell  peppers (or color of your choice) 1-tbsp salt 2-cup white vinegar (I used apple cider vinegar) 1 1/2-cups sugar (I missed this out altogether) 1-tsp celery flakes 1-tsp red pepper flakes (I used chilli flakes) Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Once mixture comes to a boil remove from heat and  add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar) Pour mixture over cucumbers,  store in refrigerator. Will keep up to 2 months Makes 2 quart jars- amount will differ based on the size of your veggies. I made mine with fresh from the garden so they may have been smaller than store bought.