Crockpot Curry

Serves 10 - 12 people.

Freezes well with or without rice.

This is one of those recipes that's great when fresh and even better the next day!

Ingredients for the crockpot

  • 1.5 cups red lentils
  • 2 cans of tomatoes
  • 1 cup water
  • 2 gluten-free stock cubes
  • 3 heaped tablespoons of your favourite Indian curry paste
  • 1/2 grated cauliflower or 1 500g bag of cauliflower rice
  • 1/2 bag of frozen spinach portions
  • 3 grated courgettes (zucchini)
  • Any other vegetables you have on hand (kumara, carrot, capsicum, squash, etc.), grated

For Frying

  • 1 large onion, diced
  • 1 heaped tablespoon of crushed garlic
  • 2 chicken breasts, diced
  • 2 heaped tablespoons of garam masala

Method

  1. Add all crockpot ingredients to your slow cooker.
  2. In a frying pan, sauté the onion and garlic until softened. Add the diced chicken and cook until browned. Stir in the garam masala and fry for a minute.
  3. Transfer the fried mixture to the crockpot.
  4. If you prefer a spicier dish, add chili or chili flakes to taste.
  5. Cook on high for 8-10 hours, stirring occasionally. If it seems too dry, add a bit of coconut milk.
  6. Serve over basmati rice.

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Crockpot Curry

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