Tag Archive: curry



This is a great slow cooker recipe that was born from random items I had laying around in my fridge and pantry.  It serves more like a soup, but you can thicken it up at the end of cooking with a bit of roux stirred in.  (flour and butter cooked together to form a thick paste).


Spicy Mango Purée

2 mangoes, chopped

1 small onion, diced

1 tablespoon curry powder

pinch of ground cumin

pinch of ground coriander

1/4 teaspoon salt

1/4 teaspoon pepper

big pinch chilli powder.

Cook all ingredients together until the mango is soft.  Place in a blender and blend until smooth.


Vegetable Curry

1 small bunch broccoli, chopped

1/2 can of chick peas, rinsed and drained

2 sweet potatoes, chopped and cooked

3 scallions, chopped

4 cloves garlic, minced 

1 cup mango purée (above)

1 box low sodium vegetable broth (or as much as needed to cover the vegetables)

1 can coconut milk

2 red chillies (use less or omit if you don’t like heat). minced

2 small cinnamon sticks

1 stalk lemon grass

2 kafir  lime leaves

1 thumb sized knob of ginger root


Place all the ingredients in the slow cooker and cook on high for about 4 hours, or on low for about 6 hours.  Remove the cinnamon sticks, lemon grass, ginger and lime leaves before serving.  Serve over basmati rice, with pita or naan bread.




Curried Lentils

I was a bit worried that my hubby would turn his nose up at this one.  He’s not too keen on food he is not familiar with.  I served it with some Italian Sausages to appease his meat and potatoes palate.  It was a winner!

Curried Lentils

A yummy comfort food dish for a cool late summer afternoon.

1 Large Onion
1 thumb size piece of fresh ginger
3 cloves garlic
2 pods cardamom (shells removed)
tspn fennel seed
tspn ground coriander
tspn cumin seed
tspn turmeric
2 tblspn curry powder (or more, that part is up to you)
salt and pepper to taste
1 large carrot (optional)
1/2 cup frozen peas
1 cup lentils (rinsed)
2 cups veg stock (or water)
1 140z can coconut milk
cinnamon stick
2-3 bay leaves

Pulse the onion, garlic and ginger a few times in the food processor to make a puree. Add a bit of olive oil to your pan and cook the mix over medium heat for a few minutes.
Add the spices and cook for another 30 seconds.
Add the lentils, veg stock (or water) and carrots, turn the heat to med high and simmer for about an hour. (lentils should be al dente)
Add the coconut milk, peas, cinnamon stick, bay leaves and salt and pepper and continue to simmer over medium heat for another 30 minutes.
Serve and enjoy!


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