We have quite a big slow cooker that I bought from a beautiful friend second hand. It’s the best when you’re busy at night time (I had yoga, then had to go and pick up the gorgeous sixteen year old who is living with us from a town 45 minutes away – and we weren’t back until 9). Both he and my husband were going to be starving by this time of night but I was away from the house for the few hours – and I was determined to have something that would swiftly fill them up (hence the recipe title!!). Once this is in the slow cooker, you can just walk away and forget it. Plus – I did something slightly weird with this recipe that was also highly practical – and surprisingly, totally worked!! Keep reading to find out what it was…
for the curry
2 tbsp olive oil
2 cloves garlic, crushed
2 whole chickens
1 tin (400g) coconut cream
200 mL water
2 yellow bell peppers (any colour will work)
2 medium yellow squash
6 tbsp yellow curry paste (this is what I used, but your favourite green or red will work too)
for the pink cauli rice
3/4 head of cauliflower
3 tbsp olive oil
salt (himalayan crystal) and pepper to taste
Finely chop onions, and in a pan, brown them with the crushed garlic in the olive oil. (If you don’t feel like it, this step isn’t really essential – just throw it into the slow cooker if you’re in a hurry.) Chop all the vegetables to desired chunkiness – I find an inch diameter works well – and add to slow cooker with onions and garlic.
Okay – this is the weird bit. Because there were three of us for dinner – myself and two hungry boys – I planned specifically to have leftovers, for their work and school lunches. SO – what I did was skin and dice one whole chicken – and left the other chicken whole!! And threw them into the slow cooker with all the other ingredients, and cooked on low for 8 hours or high for 4. I was very unsure about whether this would work, but it totally did – we had the diced chicken and veggies with the curry, and the whole chicken was left over for lunches – and went down very well as it was deliciously curry flavoured!
Now – with the pink cauli “rice,” I pre-made it because of my time constraints and then quickly reheated – so that is one option – the other of course is to make it just before serving. If using a thermomix, throw all ingredients in and chop on 4 for 10s or until a nice “ricey” consistency. Set timer for 10 mins and cook on Varoma. Done!! If using a pan, throw all ingredients into a pan, add just a little water (1/4 cup) and cook over a medium heat until cooked, but not soggy. It’s such a fun pink colour!!
Enjoy – x.