This is the perfect nourishing winter warmer! Done in the slow cooker, so not only is it really easy to prepare, but you can come home to a healthy and wholesome hot meal that's packed with goodness. And why not take some to work the next day to warm you up?
Prep 15 min · Cook 0 min
Add all ingredients except the fresh coriander, yoghurt and turmeric, to your slow cooker pot
Cover and cook on low for 6-8 hours
Once cooked, season well with salt and pepper
Prepare your tumeric yoghurt by mixing the coconut yoghurt, freshly chopped coriander, turmeric and black pepper together
Then serve the stew with some more fresh coriander and the turmeric yoghurt
herbsBay leaves contain vitamins A and C, iron, manganese and calcium. Known to help provide pain relief for migraines and headaches, and support digestion due to supporting the breakdown of proteins. Add to soups, curries, sauces and stews for a rich depth of flavour. Store bay leaves in an airtight container, in a cool, dry place.
spicesA robust spice that adds a punch to culinary dishes all over the world. Its flavours have been described as earthy, nutty, and warm. Traditionally known to be a benefit to the digestive system and they are said to increase the activity of digestive enzymes. they are also a rich source of iron and antioxidants. They release fragrance and flavour when dry roasted on a pan, they can then be left whole or crushed and added to bread, cookies, snacks, curries and more. Store in an airtight container in a cool, dry place.
beans and lentilsThese are a year-round pantry staple. Can be pre-cooked and stored in the fridge to bulk up salads during hot weather or added to hearty soups and curries in the winter months. Their quick cooking, no soaking nature makes them ideal for healthy weeknight meals. To cook, rinse first and then add to your pot with three times water to the number of lentils. Cook for 25-45 minutes, until tender and then drain excess water. Red lentils make a great source of plant-based protein as well as iron, vitamin B, folate, copper, manganese and fibre. Store dried red lentils in an airtight container and keep in a cool, dry place.
beans and lentilsHigh fibre and protein legume that is full of antioxidants. Perfect for hummus or hearty salads. To prepare, add the chickpeas to a large bowl and cover with several inches of cold water, then leave to soak overnight or for at least 8 hours. As they rehydrate they will triple in size. Once soaked discard the cold water and rinse and transfer to a large pan a cover again with several inches of water then bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, usually between 1-2 hours. Firmer is better for salad and softer is better for hummus. Store dry chickpeas in an airtight container in a cool and dry place.
