Although summer is now on the way, it’s still slightly chilly at night and in the mornings. During winter we like to eat warming meals so we continue to do this in spring and autumn too. At this time of year, when the weather is starting to change it’s a good idea to keep eating warming foods.
Curries are a brilliant way to help keep the inner digestive system fires burning. They can help to keep the immune system healthy. Spices can also help to transport the food eaten into the right places in the body. Science has now suggested that regular consumption of herbs and spices can help with bloating too.
Meals like this for me are a quick and easy way to get a flavoursome and healthy meal on the table. My husband Howard really enjoyed this dish but my son Ted wasn’t so keen. It was a vegan meal but I add yogurt to Ted’s dish as it was a little spicy. The curry was sweet and had an awesome taste. Perfect for these changing seasons.
- Sharp knife
- Chopping board
- Slow cooker
- Stirring spoon
Ingredients for the curry paste/sauce
- Spring onions x 4
- Ginger x 1 inch piece
- Garlic x 2
- Red chillies x 1 – 2
- Ground tumeric x 1 tsp
- Cumin seeds x 1 tsp
- Coconut milk/drink x 500mls
Method for the curry/sauce
- Start by removing the tops and bottoms from the spring onions.
- Now roughly slice them and put them into the blender.
- Peel the skin from the ginger and put this in too.
- Remove the skin from the garlic and put this in as well.
- Slice the red chilli/chillies and remove the stalk and seeds (if you want to).
- Put this into the blender.
- Add in the cumin seeds, coconut milk/drink and cumin seeds.
- Now blend all of these ingredients together until they are smooth.
- Set aside.
Method for the curry
- Onion x 1
- Sweet potato x 2 large
- Butternut squash x 1 small
- Carrots x 2
- Courgettes x 2
- Red lentils x 300g
- Curry paste/sauce x all (see above)
- Vegetable stock x 500mls
- Spinach x 4 handfuls
- Dried oregano x 1 tsp
- Salt and pepper to taste
Method for the curry.
- Start by peeling, deseeding and chopping the butternut squash into 1 centimetre pieces.
- Peel the carrots and courgettes and then slice them.
- Now peel the sweet potato and cut into 1 centimetre pieces.
- Put all these ingredients along with the red lentils into the slow cooker.
- Sprinkle over the dried oregano.
- Pour the curry paste / sauce in and the vegetable stock.
- Add salt and pepper to taste and stir all these ingredients together.
- Now put the slow cooker on high for 3 hours or on low for 6 hours.
- Just before the end of the cooking time add in the spinach and stir again.
- Keep an eye on the curry as the lentils absorb the water quickly and you may need to add a little coconut milk/drink.
- Once the curry is cooked, serve and enjoy.
Slow cooked Red Lentil and Sweet Potato Curry was an easy and simple way to get dinner on the table. We ate this with a side of green beans too. Once again all the ingredients in this dish are freezable. So you could make a large batch and freeze it for another occasion. Plus if you are meat eaters then I’m sure this dish would be delicious with grilled chicken or fish. However you decide to eat this meal, as always, enjoy.
What food do you like to tuck into when the season’s are changing? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx