6 cups medium cauliflower florets
4 cups cubed potatoes
1 can (540ml/19-oz) chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tbsp. curry powder
1 tbsp. minced ginger
½ tsp salt
½ tsp pepper
1 cup peas
1 cup canned diced tomatoes
¼ cup tomato paste
2 tbsp. Indian curry paste
2 tbsp. butter (room temperature)
2 tbsp. chopped fresh cilantro (optional)
Lemon wedges, for serving (optional)
Stir cauliflower, potatoes, chickpeas, onions, and garlic with curry powder, ginger, salt and pepper. Scrape into FoodSaver® Bag. Add peas to another FoodSaver® Bag.
Seal both FoodSaver® Bags and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
To cook, add thawed contents of cauliflower from the FoodSaver® Bag, diced tomatoes, tomato paste, curry paste and butter to Crock-Pot® Slow Cooker.
Cover, cook on low heat setting for 4-6 hours or until potatoes are tender, adding peas in the last 10 minutes of cooking. Garnish with chopped fresh cilantro and serve with lemon wedges if desired.
1 lb ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
1 cup (4 ounces) shredded Mexican cheese blend
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
2 pounds boneless lamb, cut in 2-inch pieces
1 1/2 cups minced onions
1 cup chopped tomatoes
1 1/2 tablespoons peeled and minced ginger
1 tablespoon minced garlic
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon cayenne
3/4 teaspoon turmeric
salt to taste
2 chopped green chilis, preferably serranos
1 cup plain nonfat yogurt, stirred smooth at room temperature
1 teaspoon cornstarch stirred into yogurt
2 tablespoons oil
2/3 cup chopped cilantro (divided use)
1 teaspoon garam masala
In a large saucepan, combine all ingredients except 1/3 cup of cilantro and garam masala. Mix well and let marinate 30 minutes.
Cover saucepan and bring to a boil. Transfer to slow-cooker, and cook on Low 5 to 7 hours until meat is fork-tender.
If too much liquid remains after meat is cooked, remove cover, raise heat, and reduce until gravy is thick.
Turn off heat, sprinkle with garam masala (or mixture of 1/4 teaspoon each of ground cinnamon, ground cardamom, ground clove, and pepper), cover and let rest 5 minutes.
Garnish with remaining cilantro, and serve in bowls over white rice or an Indian bread. Makes 8 servings.