Sometimes when we are busy we can forget to take care of ourselves because it's easier to opt for the convenience option.
Well, for those of you with a slower cooker, this one's for you!
I love to do a big cook up and set myself up for the week. Storing them in portions helps prevent over eating and also means you have a convenient option that's great for when you're on the go. This recipe also freezes beautifully.
This is what I popped in mine, though the options are limitless. What a great way to use up your odds and ends of veggies too!
Chop all veggies roughly (I like mine chunky).
For non vegans, melt the chunk of butter in once you've turned the cooker off.
2 cans of organic coconut cream (cream rather than milk because we want all the lovely fats)
2 tablespoons homemade vegetable stock paste (or 1 cups liquid stock)
250g diced tomatoes
3 medium carrots
1 medium eggplant
1/2 cauliflower head
2 medium zucchinis
6-8 large cup mushrooms
1 brown onion
2 cups baby spinach leaves
1 sweet potato
1 large Birdseye chilli, finely chopped
2 cloves garlic, crushed
1 tablespoon turmeric powder
2 teaspoons sweet paprika
1 tablespoon curry powder
Add filtered water to top
1 large chunk of butter (optional, to be added at end).
This is also lovely with chickpeas.
Peace, love and health,