Slow Cooker: Sweet Sauerkraut

I have never posted a sauerkraut recipe on the blog before. And this is because I absolutely don't like it. At least not prepared in the regular way how my mom used to make it. Everything sour and bitter I don't like. But Nick loves sauerkraut, so when I saw a recipe by Jay Bee on the slow cooker Facebook group, I thought, why not give it a try? The verdict? Even though I don't expect sauerkraut to be my favorite, I liked it enough to finish my plate.

Sweet Sauerkraut: (serves 2)
- 1 package of sauerkraut
- 150 gr dates
- 1 apple
- 1 coffee cup of apple juice
- 1 tbsp curry powder
- dash of black pepper
- mashed potatoes for serving

Place the sauerkraut in a colander and rinse it. This way most of the sour taste gets washed away. Remove the pits from the dates and cut them. Peel the apple and cut them in to cubes. Put everything in the slow cooker and cook for 3-4 hours on low.

We served it with mashed potatoes. I often add the potatoes in the slow cooker as well for a mashpot. However with sauerkraut this is a bad idea because of the sourness from the cabbage, the potatoes will not soften.

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Slow Cooker: Fish Balls in Tomato Sauce

Preparing fish in the slow cooker can be a bit hard because it doesn't need that long. Luckily I found some delicious recipes that make it possible to prepare fish in your slow cooker. Like these fish balls in tomato sauce. We made the recipe twice. The first time it was okay, but the balls were a bit dry and because we served it with pasta there was too little sauce. So we adjusted the original recipe quite a bit and tried it again last weekend. Now we liked it a lot and we will be making it this way more often.

Fish Balls in Tomato Sauce: (serves 4, 3.5L Slow Cooker)
- 800 gr canned tomato cubes
- 250 gr mushrooms, sliced
- 450 gr white fish filets
- 15 gr bread crumbs
- some grated cheese
- 2 tbsp fresh chives
- dash of pepper
- spaghetti for serving

Pour the canned tomatoes in the slow cooker together with the mushrooms and a dash of pepper. Cook on high for 2 hours. Meanwhile cut the fish in large pieces and add this to a food processor. Pulse this. Add bread crumbs, some pepper, some grated cheese and the chives. Mix until the fish is fine, but not a mush.

Divide the mixture in 16 pieces and roll balls from them with wet hands. Save the balls on a plate in the fridge until they are needed. When there is about 30 minutes left from the 2 hours, get the fish out of the fridge so they can come to room temperature before adding them to the slow cooker. Otherwise the difference is too great between the cold balls and the hot sauce.

Add the balls to the sauce in a single layer and cook 1 more hours on high and 1 more on low until the fish is done. The whole recipe takes 4 hours to prepare. Cook the spaghetti about 20 minutes before the end in a pan. But you can also choose to serve with with baked potatoes for example.

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Slow Cooker: Indian Dahl

Ever since I have my slow cooker I have been eating a lot of Indian dishes and curries. They are just so tasty to make in the slow cooker. I never made dahl before because I am not a huge fan of lentils, or so I thought, but it also seems that it is a bit of an acquired taste to me. In the slow cooker they turn out really soft. I still think they taste a bit boring on their own, so I try to mix them up with veggies and spices. This dish is based on a recipe from the book 500 slow cooker meals by Carol Beckerman. But I made some adjustments. btw, dahl isn't a curry but an Indian thick soup. The dish is very budget friendly, especially when you have the spices in your pantry already.

Indian Dahl: (serves 4-6, 3.5L Slow cooker)
- 2 tbsp sunflower oil
- 1 tbsp kerrie or curry powder
- 1 tbsp turmeric
- 1 tbsp paprika
- 1 tbsp comun
- 1 tsp chilli powder
- 1 tsp fresh ginger, chopped
- 4 cloves of garlic, chopped
- 400 gr dried red lentils, rinsed (other lentils work too, we used brown ones here)
- 1150 ml vegetable broth
- 350 ml coconut milk
- 1 potato, peeled and in small cubes
- 1 red bell pepper, cubed

Heat the oil in a skillet and bake garlic shortly together with the ginger, curry powder, turmeric, paprika, cumin and chilli powder until the scents from the herbs are freed. Then add this mixture together with all the other ingredients in the slow cooker. Put it on low for 6-7 hours. But start tasting it at about 5 hours. It depends on the kind of lentils that you use, how long it is taking.
You can serve the dahl with flatbread or chapatis but we served it with a dollop of Greek yoghurt. Omit the latter when vegan.

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Slow Cooker: Curry Madras

While I said before that I wouldn't share a recipe for curry madras because I used a pre made veggie package that has all the ingredients, but what do you do when you go to the store and they are sold out? You make your own anyway ;) So here is the recipe for curry madras that we made last week.

Curry Madras: (serves 4, 3.5L slow cooker)
- 1 package of faux chicken
- 1 small cauliflower
- 200 gr corn
- 1 bell pepper
- 1 red pepper
- couple of handful of peas
- 1 onion
- 2 tomatoes
- 200 ml coconut milk
- 1/2 lime
- 1 package kumar's curry madras paste (or any other brand you like, about 2-3 tbsp)
- rice for serving

Cut all the veggies. If you don't like it spicy, make sure you remove the seeds of the red pepper. Heat some oil in a pan and bake the onion shortly. Add it to the slow cooker with the cauliflower, bell pepper, red pepper, tomatoes, curry paste and coconut milk. Put it on low for 4 hours. In the last hour add the faux chicken. And in the last 20 minutes drain and rinse the corn and peas and add those as well. Put on the rice too. I always use a rice cooker for this and it takes about 20 minutes that way. Lastly squeeze the juice of the lime and stir it through the curry. I also serve some creme fraiche on the side, but that is totally optional.

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Slow Cooker: Vegan Spaghetti Sauce

I love myself a good pasta even though I know it is not very healthy. Still I have it about once every week. The recipe I am sharing today is from My Whole Food Life. She presents it as a one pot meal, including the spaghetti in the last 20 minutes. I tried it that way, but the spaghetti became one mushy clump. So this week I made it again, with only the sauce in the pan and cooked the spaghetti separately. This works way better and this sauce is a good basic tomato and bell pepper sauce.

Vegan Spaghetti Sauce: (serves 4, 3.5L slow cooker)
- 2 bell peppers (I used two red pointy ones, but use whatever colors you want), chopped
- 0.5 onion, minced
- 2 cloves of garlic, minced
- 125 gr mushrooms, sliced
- 800 gr canned diced tomatoes
- 2 cups of water
- some fresh basil
- spaghetti for 4 persons, for serving

In a pan, bake the garlic and onion shortly in some oil. Then add it to the cooker together with all the other ingredients except for the basil and spaghetti. Put it on high for 2 hours. Cook the spaghetti in a pan for the last 20 minutes of the cooking time and serve them together with some basil.

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Slow Cooker: Creamy Tortellini Soup

So while I mostly try to blog the recipes that go with the bento, I didn't want to keep this recipe from you that we made on x-mas while some friends were here. I have to say that this is one of the best dishes that I made with my slow cooker so far. But I guess it isn't the healthiest soup you can make. But sometimes you just have to spoil yourself right? The original recipe is from Cooking Classy.

Creamy Tortellini Soup: (serves 6, 3.5L slow cooker)
- 3 medium carrots, diced
- 1 large yellow onion, minced
- 5 cloves of garlic, minced
- 2 tbsp olive oil
- 3 cans whole tomatoes, 800 gr each
- 950 ml vegetable broth
- 1/3 cup fresh basil, chopped
- 450 gr cheese tortellini
- 2 bay leaves
- 1 tbsp sugar
- salt and pepper
- 0.75 cup Parmesan grated cheese

Heat olive oil in a large skillet. Add carrots and onion and saute 3 - 4 minutes then add garlic and saute 1 minute longer. Pour the mixture into the slow cooker along with tomatoes, vegetable broth, basil, bay leaves and sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on low for 6 hours or on high for 3.5 hours. Remove the bay leaves then puree the soup. Don't do this in your slow cooker! It might damage the pan. If the soup is too thick just add 0.5 cup more water. Transfer the soup back to the slow cooker and stir in tortellini, cover and cook on high 15 minutes longer. Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

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Slow Cooker: Veggie Tikki Masala

One of the best thing to make in the slow cooker have to be curries. I actually am dipping a lot in the Indian style kitchen atm. I made this easy curry last week and it was also great in a bento. That is another thing I love about curry, it also tastes great cold. Next week I have more Indian dishes planned like bombay potatoes and soup. So those will be on the blog eventually. But back to the dish of today: Tikki Masala. It is budget friendly and tasty but I am not sure how authentic this recipe is. It doesn't really matter to me, as long as it tasted good :) The recipe I used is from Simply Life.

Veggie Tikki Masala: (serves 4, 3.5L Slow cooker)
- 425 gr canned crushed tomatoes
- 1 small can of chickpeas, rinsed and drained
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp tomato paste
- 2 tsp garam masala
- 0.25 tsp ground coriander
- 0.5 tsp curry powder
- 3 potatoes, peeled and cubed
- 1 cup of frozen peas
- naan to serve

Heat some oil in a pan and fry the onion, tomato paste and garlic for a bit. Transfer to the slow cooker and add every ingredient except for the peas and naan. Put on low for 4.5 hours. Add the peas for the last half hour. Make sure your peas are defrosted before adding them to the slow cooker.  Serve with naan.

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Slow Cooker: Broccoli "Beef"

From the start when I had the slow cooker, I wanted to make broccoli beef. I heard good things about it from a lot of people and it is right up my alley flavour wise. But I had to find a good replacement for the beef. Just replacing the beef with veggie beef would be really expensive. So I decided to add some mushrooms into the mix, because they absorb the flavours from the liquids well, and are a lot cheaper to buy. The original recipe is from Creme de la Crumb. But I adjusted it a lot.

Broccoli "Beef": (serves 4, 3.5L slow cooker)
- 1 package vegetarian/vegan beef
- 400 gr large mushrooms, sliced
- 700 gr broccoli florets
- 1 cup mushroom broth
- 2/3 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp garlic, minced
- 1/4 tsp chili powder
- 2 tbsp cornstarch
- 4 tbsp cold water
- rice for serving

Add the broccoli, mushrooms, broth, soy sauce, sugar, garlic, sesame oil and chili powder to the pot. Cook on low for 4 hours. In the last hour add the vegetarian beef. 30 minutes before the end, whisk the cornstarch into a bowl with the water and add this to the pan. Cook the rice about 20 minutes before serving.

As you can see the broccoli looses it's bright green colour. But the broccoli was still crispy. If you don't like that. Just cook your broccoli normally and add it to the dish when serving. I personally find this too mush hassle ;)

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Slow Cooker: Green Beans in Sateh Sauce

Sorry for posting two slow cooker recipes in a row. I try to avoid that, but if I am honest, we cook most days in our slow cooker now. When Nick is at work, it is so much easier for me. I now try to blog what was in the bento of the previous weeks. This recipe is really easy and I made it up myself. Nick is a great fan of sateh sauce but we don't eat it that often. I really like it myself too though, so I thought of trying making it in the slow cooker. The sauce stays a bit lumpy at first because it is still cold when I put it in the cooker. But if you stir it when the cooker is hot, it gets nice and smooth.

Green Beans in Sateh Sauce: (serves 4, 3.5L Slow cooker)
- 500 gr green beans, in 3 cm pieces
- 1 pointy red bell pepper, cubed
- 1 small can of corn
- 200 gr vegetarian mince
- 1 tea cup water
- 5 tbsp smooth peanut butter
- 2 tbsp ketjap
- 2 tbsp vinegar
- 1 tsp tomato ketchup
- 1 tsp sugar
- squeeze of lemon juice
- rice for serving

In a bowl mix water, peanut butter, ketjap, vinegar, tomato ketchup, sugar and lemon juice. It will be lumpy because it is cold, but that is okay. It will be smooth later on. Put the beans, bell pepper and minced meat in the slow cooker with the sateh sauce. Put on low for about 3.5 hours. On the last 20 minutes I put in the corn. Make sure it is rinsed and drained well. I also put on the rice cooker because it takes about 20 minutes to cook the rice. At this point I stir in the slow cooker a couple of times, making sure the sauce gets smooth.

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Slow Cooker: Eggplant Potato Curry

We made this a few weeks ago and this recipe tasted so good, that we are going to make it again this week. So time to put it on the blog I would say. I love eggplant best when it has had the time to cook for a while so it gets all juicy. In this recipe this happens for sure because it gets 6 hours to cook. As a tip I can say to use large mushrooms because they will hold out nicely. If you have small white mushrooms, add them at the halfway point, or there will be nothing left. Of course the taste of the recipe depends heavily on which curry paste you use. It wasn't specified in the recipe, but we choose a green curry paste from fair trade original and this worked really well. We didn't change much from the original recipe from Slow Cooker Recipes, but we did reduce the amount of onions used.

Eggplant Potato Curry: (serves 4, 3.5L slow cooker)
- 900 ml vegetable broth
- 400 gr mushrooms, sliced
- 2 onions, chopped
- 2 garlic gloves, chopped
- 1 eggplant, diced
- 2-4 tbsp green curry paste (fair trade original)
- 4 potatoes, diced
- 4 tbsp cooking oil
- 2 cm fresh ginger
- 1 tbsp tomato puree
- 1 tbsp flour
- rice for serving

In a large pan, heat oil and fry the eggplant, mushrooms, potatoes and onions for 2 minutes. Add the ginger, flour, garlic, curry paste and tomato puree and cook for about 1 minute. Add the vegetable stock and bring to boil and cook for another 5 minutes. Transfer the mixture to the slow cooker and cook for 6 hours on low 4 hours on high.
Serve with rice.

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Slow Cooker: Red Cabbage Mashpot

One of the first things I tried in my slow cookers was making mashpot. It would be ideal if I could make his typical Dutch winter food in the Slow Cooker. I used a recipe from the Dutch Slow Cooker Facebook group for red cabbage, which I adapted to a mashpot recipe. Because me made this twice already, it was time to blog the recipe. Please so excuses the pictures. Mashpot doesn't photograph well in the best of circumstances, but in the winter light it is impossible to shoot appealing pictures. Unless I am going to eat at noon, which I am not planning to do any time soon.

Red Cabbage Mashpot: (serves 3)
- 3 large potatoes
- half a red cabbage
- 2 tbsp brown sugar
- 2 apples
- 4 bay leaves
- pepper
- dash of vinegar
- cube of butter
- 4 slices gingerbread
- some milk

Peel and cube the potatoes, shred the cabbage and peel, core and cube the apple. Put everything in the slow cooker except for the gingerbread and the milk. Pour water in until everything is just under water. Cook is for 6-7 hours on low. In the last 2-3 hours lay the slices of gingerbread on top of the cabbage.
Drain everything in a colander and remove the bay leaves. Add some milk and mash everything together.

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On a Budget: Indian Tomato Soup

The December month is expensive enough as it is, so I thought I would share a recipe with you for a starter for your Christmas meal. This soup is delicious because of the herbs used and it sure tastes different from classic tomato soup, so it will be a nice surprise for your guests. This recipe is especially cheap to make if you cook Indian on a regular basis because then you probably have all the spices you need already. However, even if you don't, it is an one time investment that is not really expensive. I found this recipe on Bonbon Break. We ate it as a main course a couple of days back with some bread. It would also be a great soup for lunch.

Indian Tomato Soup (serves 4 as a starter, 2 as a main)
- 800 gr canned crushed tomatoes
- 0.5 cup thick yoghurt
- 1 tbsp lime juice
- 1 tbsp olive oil
- 0.5 tsp ground cumin
- 0.5 tsp ground cardamom
- 0.5 tsp cayenne pepper
- 1 onion, chopped
- 2 cloves of garlic, minced
- fresh cilantro for serving (if they have it)
- dash of salt

Heat the olive oil in a large soup pan over medium heat. Add the onion, garlic, salt, cardamom, cumin and cayenne. Bake for 10 minutes or until the onion is soft, stirring frequently. Keep a close watch at this point, you don't want your spices to burn.  Add the tomatoes and their juices. Reduce the heat and let it simmer for about 10 minutes. Remove from heat and add yoghurt and lime juice. Blend the soup until smooth. Garnish with cilantro.

I made it in the slow cooker myself so here is the slow cooker version too.
Just punt everything except the yoghurt and lime juice in the slow cooker. Put it on low for 4 hours to let the flavours develop. Then transfer the soup from the slow cooker to a pan, add the yoghurt and lime juice and blend the soup until smooth. Garnish with cilantro.

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Slow Cooker: Rendang with Tilapia

In the slow cooker group on Facebook, making rendang is very popular. Of course mostly meat is being used, so I experimented if it could be done with fish. This was a huge success. I also tried a variation with tempeh, but that one still needs tweaking, so I can't share it yet. Of course you can make a vegetarian or vegan rendang by leaving the fish out and replace it with more veggies.

Rendang with Tilapia (serves 4, 3.5l slow cooker)
- 400 gr potatoes
- 400 gr green beans
- 400 gr tilapia filet
- 1 onion
- 80 ml coconut milk
- 4 tsp rendang paste (please taste yours, the spiciness differs per brand)
- 2 tbsp ketjap manis

Chop the onion and cut the beans into 3 cm pieces. Peel and cut the potatoes into small chunks. Place everything except for the fish in the slow cooker. Put it on high and after 3 hours add chunks of tilapia. Then set the slow cooker on low and for another hour. So 4 hours in total.

We served it with coconut rice and cucumber.

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Slow Cooker: 3 cheese lasagna

I saw a video for slow cooker lasagna appear within the slow cooker group on Facebook, that I am part of. I love lasagna, so I thought I would give it a go. A lot of people thought that as well so I can say that this recipe is tested through and through ;) I am not sure if it is really that much easier to make lasagna in your slow cooker, but it can surely hold more than my oven dish can. I would never be able to toss the spinach in just like that ;) The original idea comes from Tasty.

3 Cheese Lasagna (serves 4, 3.5L Slow cooker)
- lasagna noodles
- 1 package (390 gr) sugo tomato sauce (we used AH brand)
- 1 cup ricotta cheese
- 1.5 cups mozzarella cheese (1 package)
- 2 cups (450 gr) fresh spinach leaves
- 1 red, yellow or orange bell bepper, diced
- 0.25 cup grated parmesan
- 2 tbsp fresh basil, chopped

Spread about 1/4th of the tomato sauce on the bottom. Place the noodles on the sauce. Break them to fit if needed. Layer half the ricotta, 1/3 of the mozzarella, half of the spinach, half of the bell pepper and another 1/4th of the tomato sauce. Add more noodles. And repeat once. After the last layer of noodles pour over the last 1/4th of remaining sauce and top it with the rest of the mozzarella, the parmesan and basil. Cook the lasagna on high for 2 hours.

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Sinterklaas: Slow Cooker Kruidnoten Fudge

Not only can you use your slow cooker to make dinner. It is great to make certain desserts in it too. You can make fudge in advance and just leave it in the fridge or freezer. It is a large amount of fudge that you will get out of one recipe ;) So please share with your friends for your own safety ;) I made a variation on fudge for the Dutch celebration of Sinterklaas, that will be on the evening of December 5th.

While the fudge is delicious, it has one downside: the cleaning ;) Of course it is a bit messy and sticky ;)

Slow Cooker Kruidnoten Fudge: (serves a lot, 3.5L slow cooker)
- 150 gr white chocolate
- 225 gr milk chocolate
- 1 can sweet condensed milk
- 1 tbsp powdered sugar
- couple handfuls of kruidnoten
- couple handfuls marshmallow

Place all ingredients in the pot and put it one hour on high without the lid. Stir every 10 minutes. Line a baking tray with parchment paper and transfer the liquid. And now for the hard part: leave the fudge overnight in the fridge to stiffen. Cut the fudge the next day with a warm knife.

A note on the marshmallow: ours melted in the fudge, which is delicious, but if you want bits of marshmallow, add it near the end. The kruidnoten you can add whenever you like.

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Heartwarming Soup: African Peanut Soup

All though I find most of the recipes I make online, I also have a subscription to the vega gezond magazine. Most recipes in that magazine are a bit on the expensive side but sometimes I find a recipe that is tasty and budget friendly to make. Even though I don't have tried many recipes yet, I am already a fan of the African cuisine. I know there is officially no such thing, because Africa is a big country ;) We served this soup with low carb muffins, which I will share later. I made this soup once before in the summer and this time I made it in the slow cooker. I will give directions for both.

African Peanut Soup (serves 4)
- 2 tbsp vegetable oil
- 1 spring onion, chopped
- 5 cm piece of ginger, chopped
- 400 gr sweet potatoes, in small cubes
- 4 cloves of garlic, chopped
- 1 tsp coriander powder
- 1 tsp paprika powder
- 1 dash of cayenne pepper
- salt and pepper
- 4 tomatoes, chopped
- 120 ml unsalted peanut butter
- 200 ml oat milk (or coconut milk or regular milk, all work)
- 150 gr baby spinach

Heat the oil in a large soup pan. Toss in onion, garlic and ginger and bake shortly. Toss in the sweet potatoes and bake again. Then add 1 litre of water together with all the spices and bring to a boil. Let it simmer for about 20 minutes until the sweet potatoes are soft. Toss in the tomatoes, milk and peanut butter. Taste and adjust with more spices if needed. Leave the soup to simmer for 10 more minutes. Puree the soup and lastly add the cut spinach and stir through.

For the slow cooker: (3.5L)
Toss in everything including 1 litre of water except for the spinach. Put on high for 4.5 hours. Transfer the soup to a normal pan and puree it. Add the spinach before serving.

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Slow Cooker: Cilantro Lime Fish Tacos

A friend came over for dinner and we know he loves to eat fish. But his girlfriend doesn't so if he comes over by himself we always like to make something with fish. This was the perfect opportunity to try slow cooker fish tacos. The original recipe is for more servings using 6 tilapia filets. However we thought 1 tilapia filet would be enough for 1 person, but it wasn't and it this recipe serves no more than two. Luckily Nick was so kind to grab something from the freezer. But the more reason to make this again soon, because it was delicious and Nick still has to try them. I forgto to take a picture while the tacos were plated but luckily I have one from the sauce in the slow cooker. The recipe is from fun home things.

Cilantro Lime Fish Tacos (serves 2) (3.5L Slow cooker)
- 3 frozen tilapia fillets
- 400 gr can tomato cubes, drained
-  0.5 tsp. minced garlic
- 1.5 tbsp dried coriander or 0.25 cup fresh chopped cilantro
- 2 tbsp lime juice
- salt to taste
- 4 wraps

Place the frozen fish on the bottom of your slow cooker. Cover the fish with all the other ingredients except for the wraps. Cook on low for 4 hours. Flake the fish and combine with the rest. Then scoop the mixture in wraps and serve.

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Slow Cooker: Aloo Gobi

As promised here is the other Indian slow cooker recipe we made. Next to the Saag Aloo, we made before. We made them separately from each other as main dishes. But originally these kind of dishes are served as side dishes in the Indian kitchen. But however you eat it, it tastes great! So do whatever you feel like and enjoy. The recipe comes from the perfect pantry. The list with ingredients seems rather long, but if you cook Indian more often, you probably have most of it already. I only had to buy the cauliflower, potato, tomato and the cilantro. So that is pretty budget friendly :)

Aloo Gobi (serves 4 as a main and 8 as a side) (for a 3.5L slow cooker)
- 1 large cauliflower, cut into pieces
- 1 large potato, peeled and diced
- 1 onion, chopped
- 1 tomato, diced
- 1 piece of fresh ginger root (about 2 cm), chopped
- 2 cloves of garlic, chopped
- 1 tbsp cumin
- 1 pinch cayenne pepper
- 1 tbsp garam masala
- 1 dash of salt
- 1 tsp turmeric
- 3 vegetable oil
- 1 heaping tbsp fresh cilantro, roughly chopped
- rice or naan for serving

Combine all the ingredients except for the cilantro and stir well so all the spices are combined and cover the vegetables. Cook on low for about 4 hours. If you are around stir once or twice. Otherwise just leave as is. Place the cilantro in at the last moment and serve (I see we must have forgotten to add it)
We served it with rice, but you can also serve it with naan.

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Slow Cooker: Saag Aloo

I know that there is an overdose on Slow Cooker recipes on the blog right now. But I try to post non slow cooker posts in between, and at least I am posting, so that is good ;) This was the first recipe we tried in the Slow Cooker when we got it. Originally Saag Aloo is an Indian side dish, but we just ate it as a main. I often don't have the energy to make several dishes at once so often we just turn side dishes into main dishes. The original recipe is from Amuse your Bouche, a blog that I often use for easy recipes and I was glad to see she has easy recipes for the slow cooker as well.

Saag Aloo: (serves 4 as a side and 2 as a main for a 3.5L slow cooker)
- 650g potatoes, into cubes, a bit smaller than on the pictures ;)
- 0.5 onion, minced
- 50ml water
- 0.5 vegetable stock cube, crumbled
- 1 tbsp olive oil
- 0.5 tsp cumin
- 0.5 tsp ground coriander
- 0.5 tsp garam masala
- 0.5 tsp chilli powder
- black pepper
- 250g fresh spinach, roughly chopped

Add the potatoes to the slow cooker with the onion, water, crumbled stock cube, oil, spices, and a dash of black pepper. Add a couple of  handfuls of fresh spinach. It depends a bit on how much will fit. If it doesn't fit all at once just add the rest about an hour into the cooking time. Set on high for 3 hours, until the potato is soft and stir every hour to scrape down the sides.

We served it as is with a boiled egg on the side for the protein. But you can serve it over rice, or with a roti pancake. Or with other Indian dishes, like Aloo Gobi, which I will post the recipe of later.

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