Cooking is a love of mine. Who doesn’t love a homecooked meal at the end of the day. I am all for the meal prep and so I wanted to share this recipe with you for a lovely slow cooker ready, coconut curry.
Many of these are odd amounts because I hate food waste and so have been try to use up bits and pieces around the house.
Ingredients
- 50g Leek
- 2 Shallots
- 2 Garlic cloves, minced
- 160g Sweet Potato
- 300g Chopped Tomatoes
- 200ml Coconut milk
- 175g Chickpeas (I used dried and soaked them overnight =cheaper)
- 1/4 cup of Quinoa uncooked.
Spices wise I used, ground coriander, ground cumin, gram masala, cayenne, crushed chills and pepper – but add whatever is in your arsenal.
Nice and easy method to this one – throw is all in the slow cook for 4 hours on high or 8 hours on low. It might not look that appealling but I promise you it is yummy – you don’t even need to serve with anything. It’s just fine on its own.
Helpful Haz 