Slow Cooker Sunday – Curry Prawn Pilau

Welcome to our first ever Slow Cooker Sunday.  Basically it’s my cheeky way of getting a few new recipes/inspiration.  Every Sunday I will offer you one of my own recipes.  Hopefully, in return you will share one of your own.

They can be old or new, it doesn’t have to be a full recipe, it could simply be a photo or a link to one of your favourite recipes online.  Technically they don’t need to be cooked in a slow cooker as long as it’s ‘slow cooked’.

I’m hoping it’s fairly simple.  At the bottom of the recipe you will see a Linky with ‘Click here to enter’.  Simply add a title, blog address/url and a picture of your creation.  If you don’t blog you can always leave your recipes in the comment section.  If you get stuck, give me a shout and I can add it for you.

I will endeavour to pop by and visit all of your recipes.  I’m sure I will be favouriting a lot of them.

Please do take a minute to visit a few of the recipes, it’s a great way to meet new people.

If you use twitter the hashtag is #scsunday

Here is my first offering.  I thought I’d start with something fairly simple and family friendly.

Curry Prawn Pilau

I was surprised how nice this turned out.  The original recipe called for red chilli but as my 4-year old, she adores prawns, was eating it I opted to leave these out.  You could opt for chilli flakes after.

We had it as a main meal but you may want to use it as a side dish.

Serves 4

Cooking Time: 4 hours

Cooking Temp: varied*


  • 300g of easy cook basmati rice
  • 2 TBSP of korma curry paste
  • 1 small onion finely chopped
  • 700ml of chicken stock
  • 230g of frozen king prawns
  • 140g of frozen peas
  • ½ tsp of dried coriander


1) Rinse the basmati rice in a sieve until the water runs clear.  Place in the slow cooker.

2) Dry fry the onion and korma paste in a frying pan for 3-5 minutes until the onions are soft.  Scrape into the slow cooker with the rice.  Add the chicken stock, mix, cover and cook.

Note: The recipe suggested that you cook it on high for 2-3 hours.  After about an hour it looked like it may burn dry so I turned it down to medium.  Then a couple of friends dropped by and we shared a bottle of red so I turned it down to low.  My only suggestion would be try it on medium for the duration and if it looks like it may boil dry turn it down to low or possibly add more liquid.

3) 30 minutes before you are ready to serve, add the prawns, peas and coriander, mix well, cover and cook on low.

I hope you find some inspiration and thanks to everyone who took the time to share.  Same time and place next week?

Low Carb Rice Recipe

Social Media is not doing much for my figure.  I’m far from obese, but I’m currently unhappy with my weight, as I’m about a stone over my target weight.  Don’t hate me, I don’t eat chocolate, crisps or cakes and for the most part we eat fairly well as a family but my biggest downfall is wine!

I don’t have the patience for things like Weight Watchers or Slimming World where you lose a pound a week, so every once in a while, to shed a few pounds, I embark on my own version of a low-carb diet.  The biggest challenge I have is thinking of things to cook as our normal menu is heavily based on potatoes and rice.

I have mastered faux mash, which is basically steamed cauliflower mashed with butter salt and pepper but tonight I used Linda’s Faux Rice Recipe, which is incredibly easy and with a pleasing result!  It didn’t taste like rice but it was surprisingly nice!

So, I was able to enjoy my slow cooker lamb curry as usual tonight!  I also plan to chuck a bit of exercise into the mix as well.


Rice with Cream of Mushroom Soup (Bachelor’s or Campbell’s)

When I was a kid my mum used to always cook mushroom soup rice.  However, she did it on the stove (cooker).  Don’t laugh but for the life of me I couldn’t find a recipe so I winged it and it was exactly what I remember.


  • 330 ml of water
  • 1 tin (295g) of Cream of Mushroom Soup (Condensed)
  • ¼ tsp of paprika
  • ¼ tsp of pepper
  • 200 ml of long grain rice (I used Basmati)


  1. Preheat oven to 200 degrees (we have fan assisted)
  2. Mix the mushroom soup, water, paprika and pepper in a jug.  Mix well.
  3. Put the rice in an oven-proof dish.  Pour over the rice and stir.
  4. Cover with foil and cook for 40-45 minutes.

Voila!  Probably not the healthiest but makes rice a bit more interesting.