One Pot Comfort by Meredith Laurence

Author:Meredith Laurence
Language: eng
Format: epub
Publisher: Walah!

Slow Cooker Directions

Serves:4

Cooking Time:8 hours on LOW

Change Ingredients: Reduce the beef stock or water to ½ cup; Substitute frozen cauliflower for the fresh cauliflower

1. Pre-heat a 5-quart multi-function slow cooker using the BROWN or SAUTE setting. Add the oil and sauté the onion and cinnamon stick sauté gently for 5 minutes. Add the carrots, celery, garlic and ginger for another 5 minutes. Add the spices and cook for 2 minutes. Add the tomatoes and let the mixture simmer for at least 5 minutes. (If your cooker doesn’t have a brown setting, use a Dutch oven or sauté pan on the stovetop for the steps above and transfer the contents to the cooker now.)

2. Add the lamb to the cooker and season with salt and freshly ground black pepper. Cover and slow cook on LOW for 8 hours (or 4 hours on HIGH).

3. Add the cauliflower and chickpeas and return the lid to the cooker. Let the curry sit for 10 minutes. This will be enough time to heat the cauliflower and chickpeas through and cool the curry to an edible temperature.

4. Sprinkle the toasted almonds on top and garnish with fresh cilantro leaves. Serve with warmed naan bread.

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