Tag: vegetarian

Slow Cooker Sunday: Black-eyed Bean Soup with Peppers and Coconut Milk

 

Slow Cooker Sunday: Black-eyed Bean Soup with Peppers and Coconut Milk

Recipe Type: Main
Cuisine: Slow Cooker
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4
Weirdly, when I first came across this recipe I was attracted to the coconut milk, but when I thought about the combination of tastes I wasn’t sure, but it really did work well.
Ingredients
  • 1 TBSP of Sunflower Oil
  • 1 large leek, trimmed and sliced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1/2 tsp of dried chilli flakes
  • 1 tsp of cumin seeds crushed
  • 500ml of vegetable stock
  • 1 tsp of light brown sugar
  • salt and pepper to season
  • 2x 400g tins of black-eyed beans, drained and rinsed
  • 400 ml tin of light coconut milk
  • Dried Coriander
  • lime wedges to serve
Instructions
  1. Heat the oil in a frying pan, add the leek and peppers and sauté for 3-5 minutes until the onions soften. Add the chilli flakes and cumin seeds and mix well for about a minute.
  2. Add the stock, stir in the brown sugar until it dissolves and season with salt and pepper and bring to a boil.
  3. Put the beans into the slow cooker and pour over the stock mixture. Add the coconut milk, stir, cover and cook on low for 4-6 hours.
  4. Serve with wedges of lime, garnish with dried coriander and some crusty bread.

 

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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
Ingredients
  • 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
Instructions
  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.
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