Spice and Slow

Curry is the perfect slow-cooker dish – simply add the ingredients and let the magic happen...

Lamb rogan josh

Cooking this fragrant dish all day allows the flavours to infuse through the tender meat

SERVES 6 | READY IN 15 MINS, PLUS 8 HRS SLOW COOKING | PRICE PER SERVING £1.83

● 1tbsp rapeseed oil

● 2 onions, chopped

● 4 cloves garlic, crushed

● 1tbsp Scratch Cook Frozen Chopped Ginger

● 2tsp chilli powder

● 2 x 350g packs Butcher’s Selection Diced Lamb

● 1tbsp garam masala

● 3 cardamom pods

● 1 cinnamon stick

● 400g tin Asda Chopped Tomatoes

● 1tbsp tomato purée

● 1tbsp chopped mint

● 100g low-fat natural yogurt

● Fresh coriander leaves, to garnish

● Sliced red chillies, to garnish

● Pack Asda 2 Peshwari Naans, heated according to the pack instructions, to serve

1) Heat half the oil in a large pan over a medium setting, add the onions and cook for 5 mins until browned. Add the garlic, ginger and chilli powder then cook for a further 2 mins. Remove from the pan with a slotted spoon and set aside.

2) Add the remaining oil to the pan and brown the lamb over a high heat.

3) Add the garam masala, cardamom and cinnamon to the pan and fry for 2 mins on a low heat.

4) Add the lamb mixture to the slow cooker along with the onion mixture. Add the chopped tomatoes, tomato purée and 200ml boiling water. Cover with the lid and cook for 6-8 hrs on the high setting.

5) In a small dish, stir the mint into the yogurt. Season with pepper and garnish with extra mint.

6) Transfer the curry to a serving dish; scatter with coriander and red chillies, to garnish. Serve with the mint yogurt sauce and the warm naans on the side.

Vegan pepper, squash & spinach biryani

A vibrant rice dish full of flavours and crunch

SERVES 6 | READY IN 20 MINS, PLUS 2 HRS SLOW COOKING | VG | PRICE PER SERVING 80p

● 300g basmati rice

● 250g Frozen for Freshness Sliced Mixed Peppers

● 2 red onions, sliced

● 300g Frozen for Freshness Butternut Squash Chunks

● 150g frozen peas

● 2 cloves garlic, crushed

● 1tbsp garam masala

● 2 star anise

● 1 cinnamon stick

● 1 bay leaf

● 25g raisins

● 180g baby leaf spinach

● 1 cooked beetroot, grated

● Juice 1 lemon

● 125g Alpro Plain Soya Yogurt Alternative

● 30g unsalted cashews, toasted

● 25g pomegranate seeds

1) Put the rice into a bowl and cover with boiling water. Leave to soak for 15 mins.

2) Meanwhile, put all the veg, garlic, spices, herbs and raisins into the slow cooker. Turn it onto a high setting.

3) Drain the rice and add to the slow cooker on top of the veg. Pour over 600ml boiling water, stir gently to combine, then cover with the lid. Cook for 2 hrs.

4) Stir the pan, scraping any bits off the bottom. Add the spinach on top of the rice, cook for 10 mins or until the spinach wilts, then stir through the biryani.

5) To make the raita, mix the beetroot, lemon juice and soya yogurt alternative.

6) Divide the biryani between 6 bowls. Sprinkle with the cashews and pomegranate seeds. Serve with the raita.

Dairy-free turmeric chicken curry

A classic mild curry with plenty of warming spices, plus the rich creamy flavour of coconut milk

SERVES 6 | READY IN 20 MINS, PLUS 6 HRS SLOW COOKING | DF | PRICE PER SERVING £1.25

● 400ml tin Asda Reduced Fat Coconut Milk

● 2 onions, chopped

● 2 cloves garlic, crushed

● 1tbsp tomato purée

● 2tsp chilli powder

● 1tbsp ground turmeric

● 1tbsp garam masala

● 2tbsp ground almonds

● 650g Butcher’s Selection British Chicken Breast Fillets, cut into bite-sized pieces

● 200g jasmine rice

● Juice 1 lime

● 4tbsp Koko Dairy Free Plain Yogurt Alternative

● 2tbsp chopped coriander

● 2tbsp toasted flaked almonds

● 6 plain poppadoms

1) Put the coconut milk and 100ml water into the slow cooker. Add the onions, garlic, tomato purée, spices, ground almonds and chicken; stir to combine.

2) Cook on the low setting for 6 hrs.

3) About 20 mins before the curry is ready, cook the rice according to the pack instructions. Drain and mix in the lime juice.

4) Transfer the curry to a serving dish, drizzle with the Koko Dairy Free and top with the coriander and flaked almonds. Serve with the rice and poppadoms.

Vegan panang peanut curry

Spices combine with sweet potato and crunchy peanuts to make this tofu curry a crowd pleaser

SERVES 6 | READY IN 1O MINS, PLUS 3 HRS 30 MINS SLOW COOKING | VG| PRICE PER SERVING £1.06

● 2tsp rapeseed oil

● 2 onions, chopped

● 1 clove garlic, chopped

● 2tsp garam masala

● ½tsp chilli flakes, crushed

● 396g Cauldron Organic Tofu, drained and cubed

● 125g crunchy peanut butter

● 50g tomato purée

● 1 medium sweet potato, peeled and cubed

● ½ vegan stock cube, made up to 200ml

● 400ml Asda Reduced Fat Coconut Milk

● 1tbsp cornflour

● 200g pak choi, halved

● 300g Amoy Straight To Wok Rice Noodles

● 30g unsalted peanuts, chopped

● 1 spring onion, shredded

● 1 lime, sliced

● 1 red chilli, sliced

1) Heat the oil in the frying pan and cook the onions for 5 mins, until soft but not browning. Add the garlic and cook for 1 min.

2) Stir in the garam masala and crushed chillies. Add the tofu cubes and cook over a low heat for 3 mins, stirring often. Add the peanut butter and tomato purée and continue stirring until evenly mixed.

3) Transfer the mixture to the slow cooker, add the sweet potato, vegan stock and coconut milk, then mix to combine. Cook on medium for 2-3 hrs.

4) Mix the cornflour with 2tbsp cold water. Stir into the curry, then add the pak choi to the slow cooker and cook for a further 30 mins on medium until thickened.

5) Heat the rice noodles according to the pack instructions and divide between 6 plates. Spoon over the curry, and garnish with peanuts, spring onion, slices of lime and red chilli before serving.