Nowadays with the UK back in lockdown and with my husband and son at home I need easy, nutritious meals that we can all enjoy. At this time, especially when the weather is colder outside, I always tend to use the slow cooker. I find it the easiest way to get a healthy meal on the table without too much fuss. Now, like many parents in the UK, I have homeschooling to help with again, I need no-hassle dinners.
My slow cooker is a life saver during these periods. This post is not an advert for slow cookers but I cannot explain to you how much I appreciate mine. It saves me so much time and energy. Plus, it means I have more time to spend with my family. When the dinner is finally ready I feel like the fairies have come to cook the meal for us. So it’s very gratefully received by me and this dinner was loved by my family too.
- Sharp knife
- Chopping board
- Measuring jug
- Slow cooker
- Salmon x 500g
- Potatoes x 800 – 1 kg
- Onion x 1
- Red pepper x 1
- Courgette x 1
- Butternut squash x 1 small (about 200g)
- Tomatoes x 2 400g tins
- Chicken stock or vegetable stock x 500mls
- Tomato puree x 2 tbsp
- Ground sumac x 1 tsp
- Ground ginger x 1 tsp
- Ground turmeric x 1 tsp
- Garlic granules x 1 tsp
- Mild chilli powder x 1 tsp
- Ground cinnamon x 1/2 tsp
- Salt and pepper to taste
- Spinach x 2 large handfuls
- Coriander x 1 handful
- Peel and slice the onion and put the slices into the slow cooker pot.
- Slice the top from the pepper and remove the core, seeds and stalk.
- Now slice the flesh of the pepper and put it into the pot.
- Next peel the courgette and butternut squash.
- Then slice the courgette and put the slices into the pot.
- Cut the squash in half and remove the seeds.
- Chop the squash into 2 centimetre pieces and put the pieces into the pot.
- Finally peel the potatoes and cut them into 2 centimetre pieces.
- Put these into the pot as well.
- Pour over the tinned tomatoes and chicken or vegetable stock.
- Stir all of these ingredients together.
- Sprinkle over the ground sumac, ground ginger, ground turmeric, garlic granules, mild or hot chilli powder, ground sweet cinnamon and salt and pepper to taste.
- Again stir in these ingredients.
- Put the slow cooker on high for 4 hours or low for 8 hours.
- Thirty minutes remove the skin from the salmon and cut into 1 inch chunks.
- Put the chunks into the slow cooker and let it cook until the salmon becomes pink.
- Chop the spinach and coriander and put this into the stew and let it wilt down.
- Then serve and enjoy.
Spicy Sumac Salmon and Potato Stew is a meal that is full of flavour and texture. My son Ted and I love fish so we really enjoyed this dinner. Howard, my husband, isn’t so keen but he did like this one. I also made enough for another meal. Therefore I put the leftovers into the freezer and this will make another quick meal during the week. However you decide to eat this meal, as always, please enjoy. Thank you xxx