Lamb And Veggie Curry Slow Cooker And Stove Top Prep Recipes

SLOW-COOKED VEGETABLE CURRY

Steps:

• In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

EASY SLOW COOKER LAMB CURRY

Steps:

• Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
• Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
• Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
• After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

SLOW COOKER LAMB CURRY - EASIEST EVER RECIPE!

Steps:

• Put all of the ingredients in the slow cooker (apart from the mango chutney).
• Cook for 4 - 5 hours on HIGH or 6 - 7 hours on LOW.
• Before serving stir through the mango chutney.

LAMB AND VEGGIE CURRY (SLOW COOKER AND STOVE TOP PREP)

Steps:

• Brown the Lamb in 1 1/2 tablespoons Olive Oil.
• Once the Lamb is browned, place in a slow cooker with the Tomatoes, Cumin and Curry. Stir to distribute the spices.
• Add enough Beef Broth to cover the Lamb and cook on low for 6-8 hours.
• Add the Butternut Squash and the Potatoes (and more beef broth, if necessary), 1 hour prior to serving.
• 15 minutes before serving, saute the Pearl Onions, Carrots and Green Beans with the remaining Olive Oil until just tender.
• Add all the slow cooker ingredients and the Peas and mix thuroughly. Check the seasoning and adjust to taste.
• Remove from heat and add the Yogurt.
• Serve with rice and curry extras (coconut, chutney, raisins, peanuts, cilantro -- ).

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

Steps:

• Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
• Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

SLOW-COOKED VEGETABLE CURRY

Steps:

• Add the first 12 ingredients in order to a 4-quart slow-cooker.
• Pour vegetable broth over all.
• Cover and cook on LOW for 7-9 hours.
• Add in undrained tomatoes; stir to combine.
• Cover and let stand 5 minutes.
• Serve over cooked rice.

SLOW COOKER VEGETARIAN CURRY

Steps:

• Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
• Cook on Low until vegetables are tender, 5 to 6 hours.