As the ‘Dry’ starts to show its head…its time to enjoy some slow cooked meals. I love using my slow cooker as I can ‘set & forget’ till dinner time. And if you don’t have a slow cooker – this is a great recipe for the stove top too!

 

Ingredients:

150g fresh/frozen peas

1kg pumpkin, peeled & cubed

1/2 tin chickpeas/lentils

2 onions, chopped

4tsp chopped garlic

2-3tsp turmeric

2tsp chilli powder

1tsp salt

2tsp shrimp paste/fish sauce

1C coconut cream

2C vegetable stock

1tsp ginger, grated

1tsp cumin seeds

 

Method:

• Place all ingredients, except coconut cream, stock, chickpeas, peas & pumpkin, into slow cooker set on ‘high’ & bring the flavours together for 5-10mins.
• Then add stock, pumpkin, chickpeas, peas & coconut cream to slow cooker & continue to simmer in slow cooker till pumpkin is tender & you’re ready for dinner!!
• Serve with ancient grains mix/quinoa/rice of choice.

This makes a great ‘batch cooked’ meal….that can be frozen for to be enjoyed another day!

Did you know Quinoa is packed with iron & magnesium…is a good source of protein…& it’s not a carb?!