For those of you who’ve been following my weekly vlogs will know that I’m ON IT with the new year new me fitness push and so far this year I’ve lost 10lbs – I’m feeling great! But just because I’m eating healthy doesn’t mean my diet’s been boring, in fact, I’ve been experimenting even more than usual which is where this little number comes in – my Healthy Dahl Slow Cooker Curry!
Curries can take a while to cook and require standing over a bubbling pan for a while but I’ve found a great way to get that authentic spicey taste without having to even be there – bring out the slow cooker! You won’t believe how easy this bad boy is and it’s packed full of veggie goodness to fill you up without skewing your intake for the day with lots of oils or butter.
What You’ll Need
(Serves 4 | Around 350kcals per serving)
1/2 tsp Turmeric
1/2 tsp Cumin
2 tsp Curry Powder
1 tsp Garam Masala
1/2 tsp Ground Coriander
1 Butternut Squash
1 Onion
1 Cup Frozen Peas
Tin Tomatoes
Half a Bag of Spinach (around 200g)
3 Garlic Cloves
500g Lentils
Tbsp Ginger
2 Cans Water
Large Pinch of Salt
How To
- Chop the butternut squash into chunks and dice the onion and place into your slow cooker
- Add all the other ingredients into your slow cooker, put on the lid and cook on high for 6 hours stirring occasionally
Serve with rice, chapati or wrap but don’t forget to add the extra calories!
We’ve been eating this for the past few days – just keep leftovers in a sealed container in the fridge for up to 5 days or freeze!
What’s your favourite curry recipe? Do you use your slow cooker for homemade curries?
xax