Mid-week meals are all about ease and convenience, without it being convenience food as such. Everything we have at home is fresh and cooked from scratch but that doesn’t mean it needs to take hours to cook; with a slow-cooker you just shove it all in and come back to it when you want to eat it. The only time-consuming thing that still stands is the peeling and chopping… sorry, I can’t change that for you (or for me, unfortunately!)

I apologise in advance to my Indian friends for what I am labelling as ‘curry’; I know this isn’t exactly an authentic curry, but let’s just call this a Jewish curry! It’s fast, easy, and filled with fresh ingredients and spices.

As those of you who have followed me for a while know, Braxton has had spices in his food since I started weaning him so he’s very used to these flavours.

Ingredients

1 onion, sliced
2 cloves garlic, sliced
4 sweet potatoes, peeled and diced
2 large white potatoes, peeled and diced
1 can full fat coconut milk
1 cup organic vegetable stock
Half tsp garam masala
Half tsp curry powder
Salt and pepper to taste
Half a bag of spinach

Method

The inside bit of my slow cooker is hob-safe which means I can brown the onions and garlic in coconut oil over the hob first without dirtying another pan, which is the whole point of using a slow cooker; ease. If yours doesn’t have this feature just brown the onion and garlic in a frying pan first, then add them to the slow cooker.

Now add the rest of the ingredients except for the spinach, give it a bit of a stir and turn the slow cooker on.

About an hour before you’re going to serve, add the spinach and mix it in. The heat will make it wilt into the mixture.

Love & health,
Lauren