Final episode of my slow cooker series today guys! The days are just starting to get lighter and Spring is just around the corner (thank goodness) so as much as I love warming feasts like this, i’m looking forward to getting to some lighter meals. Curry was always one of my favourites although the takeaway version packs a very calorific punch and it really doesn’t need to! I made this in advance for a comforting Sunday night meal as it is so easy to reheat, making it perfect for dinner parties or even just when the family decide to visit. The use of chilli is also optional, I love a bit of a kick but you can easily leave that out if you prefer it a bit milder.
Ingredients (serves 4):
- 400g chicken (or sweet potato for a vegan alternative), chopped
- 1 red onion, chopped
- 2 leeks, chopped
- 1 small pack of mushrooms, chopped
- 1 medium red chilli, seeds removed and chopped
- 1 tin of chopped tomatoes
- 1 tbsp tikka paste
- Put all of your ingredients into the slow cooker and mix around well
- Fill up your empty tomato tin with water and add to the slow cooker, then mix again – this won’t seem like much but the vegetables will add moisture to the dish so you don’t need much water at the start
- Cook on high for 4 hours or low for 7-8, if you want it to thicken then remove the lid at the end and cook on high for another hour or two
- Enjoy with rice, sweet potatoes, greens or any other side of choice!