slow cooker
ADDITIONAL INFORMATIONALISON ROBERTS, SHANNON LAVERY (DIETITIAN)ADDITIONAL PHOTOGRAPHYGETTY IMAGES1 Put pumpkin, stock, coconut
milk, water, onion, soy sauce and
Sriracha sauce in a slow cooker.
2 Cover and cook on low-
heat setting for 4 hours or on
high-heat setting for 2 hours.
Set aside to allow to cool slightly.
3 To make Thai gremolata,
combine all the ingredients
in a small bowl.
4 Transfer the soup in 2 batches
to a blender or food processor.
Cover and blend or process until
smooth. Stir in the lime juice.
5 To serve, ladle soup into
serving bowls. Top with the
gremolata, and serve with
lime wedges, if using.MADRAS LAMB CURRY
PREP TIME: 15 MINS
COOK TIME: 6 HOURS (LOW)
SERVES 4 (AS A MAIN)1 large brown onion, halved,
thinly sliced
3 Tbsp Madras curry paste
or gluten-free curry paste400g can no added salt
chopped tomatoes
2 tsp Massel Salt-Reduced
Vegetable Stock Powder
11 /2 Tbsp red lentils, rinsed
and drained
425g can no added salt
chickpeas, undrained
1 Tbsp grated ginger
1 tsp cumin seeds
1 cinnamon stick
100g kale leaves, inner core
removed, chopped
300g lean lamb leg steaks,
fat trimmed, finely chopped
210g (1 cup) SunRice Doongara
Low GI Brown Rice, cooked
following directions, to serve1 Put the onion, curry paste,
tomatoes, stock powder, lentils,
undrained chickpeas, ginger,
cumin seeds, cinnamon stick, kale
and lamb in a slow cooker. Add
one-third of a can of water. Stir.
Cover with the lid. (see Cook’s Tip)
2 Cook on low-heat setting for
6 hours or until lamb and vegies
are tender. Serve with the rice.COOK’S TIP
You can prepare the recipe to
end of Step 1, and place the slow
cooker bowl in fridge. Remove in
the morning and put on to cook.It’s the
simple
things that
bring a
goodness
that will
satisfy
NOTE
Inspired by the lamb saag, this
curry uses lean lamb steaks cut
into chunks. We’ve swapped the
spinach for more robust kale,
slow-cooked to tender
perfection, and added
chickpeas, which count
towards your
five-a-day.