Check your medium sized casserole dish fits into the slow cooker with the lid on.
1/ chop a kumara ( or other hard vegetable) and put in the bottom of the dish. I like the skins left on for extra vitamins.
Hard vegetables could be potato, carrot, parsnip, swede, or a mix of capsicum, cauliflower, egg plant etc.
2/. Sprinkle in some sultanas (optional)
3/. Add your chopped meat - any cut works - I have used chicken here but have also successfully used beef, lamb, sausages and pre cooked beans or chickpeas.
4/ sprinkle a tsp of curry powder over the mix to your taste.
5/. Tip a tin of Indian flavoured tomatoes over everything.
6/. Cover the casserole dish and place in the slow cooker. Ensure the slow cooker lid is sitting flat and turn the cooker on low.
7/. Leave the lid on and cook for 5-6 hours on low or 3 hours on high. Longer and slower is better.
Serve with rice or green vegetables.
The same method will work for other tomato based meals. Swap the Indian tomatoes for morroccan and the curry powder for morroccan seasoning. Or Mexican tomatoes and Cajun seasoning. Or for an Italian twist replace sultanas with olives and use plain tomatoes with Tuscan seasoning.
Nearly any vegetables will work but if you want to add onion you need to pan fry it before you add it to the slow cooker or it ends up hard and kind of bitter.
Yum easy dinner for two with left overs for lunch!
