Chickpea Potato Coconut Curry in Crockpot

Are you in a rush and do not have time to make dinner, or do not want to sit around in the evening cooking? Well here is an easy recipe that is fresh and easy to do, so no need for takeaway. It also will feed about 5 good servings. Either serving a family, small dinner party, or even wanting to saves for leftovers during the week so you do not have to bother this is an ideal meal for you. 

Serve along with rice, couscous, on top of noodles, or even on its own. Can change it up if you get bored of the same old same old. If you are not a vegetarian and decided you want to add chicken then just add the chicken in at the start with everything else.

Slow cookers economical to use and they’re great for a healthier way for a low-fat method of cooking and require the minimum amount of effort. Slow cookers are designed to do their own thing so you don’t need to keep opening lid making sure it is cooking because every time you take the lid off it will release some of the heat, so if you keep doing this you’ll have to increase the cooking time.

Ingredients
1 teaspoon olive oil
3 yellow onion, sliced
3 clove garlic, minced
1 teaspoon powder ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 canned or boxed chopped tomatoes
2 cups cauliflower florets
4 potatoes, peeled and diced
1 can coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt
2 cups lightly packed baby spinach, chopped

Directions

• Heat the oil in a pan, and sauté the onions, garlic, and ginger for several minutes until tender and brown.
• Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach.
• Heat on low for six hours (or on high for four hours).
• Before serving, stir in the spinach, and heat for five more minutes.

Slow Cooker Mung Bean and Quinoa Soup

Slow Cooker Mung Bean Soup

Ingredients:

100g Mung Beans
30g uncooked Quinoa
100g Green Beans
1 onion, chopped
4 cloves garlic, minced
1 tsp cumin seeds
2 tsp. turmeric powder
3-4 cups water

Directions:

Simple way is to add all the ingredients to the slow cooker and cook on the high setting for 4 hours.
But If you want (it can add more flavour to your dish) can sauté in the onions and garlic, then brown the spices with the onions and garlic then insert them into the washed mung beans and quinoa.

It is a great warm meal that will be ready for you after a long days work.

Benefits of Mung Beans

Mung beans are low in cholesterol and high in soluble dietary fibers.
Beans such as the mung bean variety contain isoflavone nutrients. Isoflavones help regulate hormonal activity.
Mung beans are a low glycemic index food.
Mung beans and vegetable based foods have far less saturated fat and cholesterol than certain meats.

Benefits of Quinoa

Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.
The high fiber content of quinoa may help reduce cholesterol
Quinoa has the highest potassium levels of all grains, a mineral essential for balancing sodium blood levels and maintaining lower blood pressure.

So this dish will provide you with lots of health benefits and will not require much effort on your part. So being healthy is simple, affordable, and effortless… try it for yourself.

Crockpot Orange Chicken

Want a no hassle dinner. But this on in the morning and leave it to cook for the remaining of the day.

Ingredients

2 large	carrots peeled and sliced about 1/2-inch thick
2 large	red and green bell peppers, cut into 1/2-inch chunks
3 clove	garlic, finely minced
4	boneless skinless chicken breasts
2 tsp	ground ginger
1 tsp	salt
1/2 Tbsp	pepper
8 oz	orange juice
2	fresh orange segments
3	green onions, chopped

Directions

• Combine all in the crockpot and leave on medium for 4-6 hours