Healthy Slow Cooker Winter Recipes

12/01/2017

 

Even though the festive period is over, the cold weather hasn’t ended with it. Walking home in the cold after a long day of work makes it hard to encourage yourself to stand in the kitchen for another hour and cook a healthy dinner. With our Sear and Stew Compact Slow Cooker you can easily cook enough soup, curries and stews to last for a couple of days. It only takes an afternoon or evening to cook. Simply prep the ingredients and throw them all together in our slow cooker, let it do its thing for a few hours and voilà, your dinner or lunch is ready! As you can use the same pot to sear ingredients before you start the slow cooking, you don’t even need to use lots of different pans – meaning less to wash up. For some inspiration, check out our three tasty slow cooker recipes below and save 35% off the Sear and Stew Compact Slow Cooker using code SM9283 until midnight 23rd January. 

Butternut Squash Thai Soup

1 tbsp sunflower oil
2 onions
1 celery
2 garlic cloves
1 small piece of ginger
500g butternut squash
650ml vegetable stock
200ml coconut milk
80g spinach
20g fresh coriander
1 red chilli
Salt to taste

Portions: 4

Cooking Time: 3-5 hours

Method:

Try this vegetarian butternut soup with a taste of Asian spices. Start with finely chopping the onions, celery, garlic and ginger. Next, peel, de seed and cube the butternut squash and chilli. Roughly chop the coriander. Heat up the oil in the cooker and add the onions, ginger and celery. Add the garlic shortly after. Transfer the pot onto the slow cooker base and add the squash, curry paste, vegetable stock and coconut milk and stir. Cook for 5 hours on the slow setting or for 3 hours on the medium setting. Pour the soup into a heatproof container and blend it until smooth. Get the step-by-step instructions on the Morphy Richards Cook and Create App (available in the app store or via Google Play).

Turkey Chilli

2 tbsp olive oil
400g turkey
160g onion
2 garlic cloves
400g tinned plum tomatoes 
200ml water
400g kidney beans canned
4tsp chilli powder
Pinch of salt
Pinch of pepper

Portions: 4

Cooking Time: 6-8 hours

Method:

Your work friends will definitely be envious if you take a batch of this tasty chilli into the office! Start with peeling and dicing the onion, peel and crush the garlic and drain off the liquid of the kidney beans. Next fry the turkey and place it aside. Add a tsp of oil and fry the onion and garlic. Then, add the turkey, tomatoes, water, kidney beans and chilli powder and stir. Let the chilli cook for 8-10 hours on the slow setting, 6-8 hours on a medium setting and 4-6 hours for the high setting. Get the full instructions on the Morphy Richards Cook and Create App on iTunes or Google Play.

Sweet Potato Curry

600g potato
400g chickpeas
400g coconut milk
250ml water
2 large tomatoes
2 garlic cloves
3 heaped tbsp curry powder
1 tsp salt
1 bunch of spinach
Handful, roughly chopped fresh coriander
Shredded coconut, to garnish

Portions: 6

Cooking Time: 3-6 hours

Method:

To prepare the curry simply peel and dice the sweet potato, dice the tomato and roughly chop the spinach and coriander.  Put all the ingredients in the Sear and Stew Compact Slow Cooker apart from the spinach and shredded coconut. Cook the curry on a low setting for 6 hours or 3-5 hours on a medium setting. Before serving add the fresh spinach and stir. Try serving it with a bowl of steamed, fluffy rice. See the full method on the Morphy Richards Cook and Create App in the app store or Google Play

Ready to try your own slow cooked healthy winter dish? Share your experience on the Morphy Richards Facebook Page or by tagging us on Instagram
















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