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.
2 tablespoons cooking oil
1 1/2 pounds boneless lamb cut in 1″ cubes
2 large onions peeled, sliced fine
2 teaspoons ground allspice
1 1/2 cup stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon curry powder or more to taste
salt to taste
1/8 teaspoon cayenne pepper
1 whole habanero pepper top cut off and seeds discarded
Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown. Transfer to the crock pot; add remaining ingredients, stirring to combine. Cover and cook on LOW 8 to 10 hours. Discard habanero before serving.
2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 tablespoons butter or margarine
dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. Cook noodles just until tender.
2 pounds beef round steak or lean stewing beef, cut into 1-1/2-inch cubes
1/2 cup flour
1 tablespoon curry powder
2 garlic cloves, minced
1 cup raisins
2 apples – peeled, cored and sliced
1 cup diced onion
2 teaspoons salt
1/2 teaspoon pepper
1 can beef broth (14 oz)
2 apples unpeeled, cored, and finely chopped
1 fluffy rice
Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in Crock Pot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on LOW setting for 8 to 10 hours or until meat is tender. Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot rice.
1 package prunes, (16 oz) pitted
1 package dried apricots (11 oz)
2 cans pineapple chunks (13 1/2 oz) drained
1 can peaches; sliced (1 lb 13 oz)
1 cup brown sugar
1/2 teaspoon curry powder
14 ounces ginger ale
Combine all ingredients in removable liner. Place in base. Cover and cook on low 4-5 hours or auto 3 hours.