Slow Cooker Sunday – Spinach and Egg Tarka Dahl (7th Oct 2012)

Did you know it’s National Curry Week this week 8th-15th October?  Apparently, 73% of Brits say they love curry and 24% name it as their absolute favourite.  We’re fans in our house as well.

Hence my offering this week for Slow Cooker Sunday, a place to share recipes and be inspired to try something new.  You can either leave a link to your recipe in the Linky below but don’t worry if you don’t have a blog you can always leave your recipe in the comment section.

I’m looking forward to seeing what you come up with this week as I’m always looking for new recipes to try.  Don’t forget the Linky is open all week so you can always pop back later.  There is a badge in the sidebar if you’re so inclined but not mandatory.  :-)

Slow Cooker Sunday – Spinach and Egg Tarka Dahl (7th Oct 2012)

Recipe Type: Slow Cooking
Cuisine: Indian
Author: Mediocre Mum
Cook time:
Total time:
Serves: 4
Spinach and Egg Tarka Dahl (Inspired by Sara Lewis) Cooking Temp: High Difficulty Level: Easy Cooking time: 3-4 hours Serves 4
  • 250g of red lentils
  • 1 onion, finely chopped
  • ½  tsp turmeric
  • ½ tsp cumin seeds, roughly crushed
  • 2 cm fresh root ginger, finely chopped
  • 200g canned chopped tomatoes
  • 600 ml vegetable stock
  • Salt and Pepper
  • 2 handfuls of frozen spinach
  • 4 hard boiled eggs
  • Natural Yoghurt
  • Naans
  • Tarka
  • 1TBSP sunflower oil
  • 2 tsp black mustard seeds
  • ½ teaspoon cumin seeds, crushed
  • Pinch of turmeric
  • 2 cloves of garlic
  1. Rinse the lentils well and place in the slow cooker with the onion, spices, ginger, tomatoes and stock.  Season with salt and pepper to taste.  Cover and cook on high for 3-4 hours.  Make sure the lentils are soft or you may chip a tooth.
  2. minutes before serving, stir in the frozen spinach.  Peel and slice the eggs, placing them on top of the lentil mixture, return the cover and cook for another 30 minutes.  Till the spinach and egg are heated through.
  3. To make the Tarka, heat the oil in the pan, add the spice and garlic and fry for 2 minutes.
  4. Spoon the lentil mixture into bowls, top with a dollop natural yogurt, sprinkle with Tarka and serve with warm Naans.
Do peruse the offerings below and ‘Like’ a few!

Slow Cooker Sunday – Authentic Lamb Curry (20 May 2012)

If you fancy joining into Slow Cooker Sunday, where we share our favourite recipes but don’t have a blog you can always email it to me, like Indie (@leightonsopt) did, or you can leave your recipe in the comment section.  I can’t wait to try this one, especially the Cumin Infused Rice with Peas.  Thanks for sharing it with us.

New slow cooker purchased! Here is my contribution to #scsunday. I made this last night and let it cook overnight. The smell in the house was amazing, although my wife felt we had just woken in a curry house!!’


  • 600g Diced lamb
  • 2tsp oil and a little butter
  • 2 medium onions
  • 5 cloves Garlic chopped
  • 1 can chopped tomatoes
  • 1 tsp turmeric
  • 1 inch grated ginger
  • 2 green chillies
  • 1 ½ tsp salt
  • 5 tsp garam masala
  • 1 handful coriander chopped
  • 2 handfuls of yellow lentils
  • 3 cups of boiled water
  • Juice of ½ lime


  1. Firstly fry the lamb gently on a medium heat until it is browned. Place in a colander to remove excess fat.
  2. Fry onions, salt and garlic in the oil & butter until really well browned.
  3. Add ginger, chillies, turmeric & garam masala and fry for a couple of minutes – add water if the mixture begins to dry.
  4. Add the tomatoes and coriander and cook for 2 minutes.
  5. In the slow cooker add the lentils, meat and then the curry mixture.
  6. Add the boiled water
  7. Cook on low for 8 hours
  8. Add lime juice ½ hour before the end of cooking.

This can be served with plain basmati rice, naan or…….

Cumin infused rice with peas

  1. Using a teaspoon of oil & a knob of butter fry 1 tsp of cumin seeds, when they are sizzling add a sliced onion & 1 tsp salt. Fry gently until the onions are softened and translucent.
  2. Add 2 handfuls of frozen peas and 2 cups of washed basmati rice, turn up the heat and stir-fry for 3-4 mins.
  3. Add 3 cups of cold water and bring to the boil, the stir well.
  4. Reduce the heat to low, cover and cook for 15-20 mins or until the water has evaporated.
  5. Loosen with a fork and transfer to a serving dish.

For more of our favourite slow cooker recipes click here.


Should you put Fish in Curry?

Can you settle a debate between @chickenruby and me?  She says you should never under any circumstance have Fish in Curry and the mere thought makes her feel sick.  She likes fish and she likes curry but she says you shouldn’t mix the two.  I on the otherhand, have started cooking more fish curries recently and I really like them.

Here is a Haddock Curry that I made earlier and it was delicious.  The recipe can be found here.

[polldaddy poll=5894358]

Disclosure:  The fish was provided by John Milne of Delish Fish and is part of Fish is the Dish Campaign to encourage families to eat more fish from sustainable sources.



Chicken Bhuna Recipe

A HUGE thank you to my mate Kev Ball for sharing this recipe.  It was delicious and perfect for a Friday night.  Please excuse the Okra, my husband for the life of him, can not follow a recipe, he always has to add his own touch, but Kev did say we could experiment a bit!

I ought to say a bit of how I got this recipie. I was in Brum for a Birmingham City match and met some friends prior to the game and went for a curry and a pint. After we had finished, the waitress was clearing up and I pointed out that I really enjoyed the curry. She agreed that it was nice, but she said that her Chicken Bhuna is nicer.

She then offered to give me the recipe, however I didn’t have any paper handy – so remembered it from memory! She didn’t actually give me any quantities, so I have experimented.

So here goes. The Waitress’s Bagladesh Chicken/Turkey Bhuna.

This is for 2 people, so multiply up appropriately.

(I recently used turkey from our leftovers and it was really nice.)


Chicken (I also add mushrooms and spinach)
1 Onion
4 cloves of garlic
2cm fresh ginger

(You can obviously use ready crushed / chopped garlic and ginger)

2 heap teaspoons of Garam Masala
2 heap teaspoons of Curry Powder
1 teaspoon of chilli powder
1 fresh green chilli finely chopped
3 tablespoons of Fresh chopped coriander

Feel free to adjust the quantity of chilli, but I like mine reasonably hot.


Chop the garlic and the ginger and fry until they go soft, be careful not to burn the garlic. The waitress was insistent that the garlic and ginger was cooked first.

Then add the onion again frying carefully as not to burn. When the onion is translucent, add the rest of the ingredients except the meat, and optional mushrooms and spinach.

This is VERY important. Immediately add some water and keep stiring, frying and adding more water to make a “sloppy” paste or sauce.

Then you add the meat etc. Then simmer until the meat is cooked, adding water as required. However ensure you simmer the water off as this should be a reasonably dry dish.

Serve with rice and condiments of your choice.

Garnish with some fresh coriander.

Thanks again Kevin it was delicious and we will be having it again.  For more tried and tested recipes click here.

Slow Cooker Thai Green Fish Curry

Thanks to the folks at Youngs Seafood we have a plethora of fish in our freezer.  I’ve always wanted to try a fish curry so this was the perfect opportunity.  It was really easy to make and hubby loved it.

Prep Time 10 min

Cooking time 3 hours

Serves 4


  • 250g broccoli cut into bite sized pieces
  • 125 g French Beans trimmed, and cut into 5cm pieces
  • 1 green chilli, de-seeded and finally chopped
  • 250 g Youngs (Frozen) Easy Cook Smoked Fish Fillet Chunks*
  • 1 tin of coconut milk
  • 2 TBSP of Thai Green Curry Paste
  • Salt and pepper
  • Fresh Coriander to garnish



  1. Boil the broccoli and beans for 3 minutes, drain and put in the slow cooker with the fish and chilli.
  2. Add the coconut milk, curry paste and season with a bit of salt and pepper. Mix well.  Cook for 30 minutes on high and then reduce to low for 2.5 more hours.
  3. Garnish with coriander and serve with Jasmine Rice and Chapattis.

*alternatively you could use fresh white fish but reduce the cooking time to 1.5 hours on low.

Disclosure:   This post is part of the Fish is the Dish Campaign to encourage families to eat more fish from sustainable sources.

For more of my favourite slow cooker recipes click here!