About Red Lentil Dahl

Dahl (or ‘dal) is very much part of the culinary DNA of India. The word means ‘split pulse’ (lentils, peas, chickpeas and beans), and while there are many variations and recipes for different types of dahl in its country of origin, the name tends to refer to any lentil based curry.

I love this article in The Better India that goes into detail about the history and origins of the dahl.

Traditionally you would use the process of ‘tarka’ if you’re cooking Tarka Dahl, which you can always try if you have a little extra time.

A ‘tarka’ is the process of frying spices in a hot oil before adding them to a dish. This releases flavours from the spices. You then pour this over your Dahl as the ultimate seasoning.

Slow Cooker Dahl Ingredientsn notes

• Onions, garlic and ginger – Fresh or frozen for these ingredients is fine if you prefer them to fresh
• Curry paste – Use what you have or whichever one you prefer
• Red lentils – These should be the dry type, in a bag
• Coconut milk – I use reduced fat but it’s up to you
• Butternut squash – Fresh or frozen chunks is totally fine
• Vegetable stock – Read notes on the recipe below on quantities
• Paneer – Large chunks to serve. If you can’t find this Indian cheese, halloumi would also work well

More vegetarian curries…

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Vegetarian

Halloumi Curry {30 Minute Meal}

Comfort Food

Easy Butternut Squash Curry {Ready in 30 Minutes}

Slow Cooker

Slow Cooker Vegetable Curry {SO Easy!}

FAQs

How we came up with this recipe

The origins of enchiladas date back centuries, where corn tortillas became a staple cuisine in Mexico, evolving from much loved street food to a customisable favourite dish served up with a variety of fillings, toppings and sauces.

These days, the dish has travelled far and wide, and now us Brits regularly dish this up at our tables. 

This is my family-friendly version that is healthy, low cost and super convenient to throw together.

While I do love beef enchiladas and chicken enchiladas too, this recipe is great for vegetarians or if you’d rather omit meat from this dish.

Veggie Enchiladas Ingredients Notes

• Butternut squash – You can make this even easier for yourself by frozen chunks! 
• Onion – You can use one whole fresh onion chopped up, or you can also use about 200g of frozen
• Passata – I use the small cartons here which are the right size
• Garlic powder – Not garlic salt! Garlic granules are fine too
• Mild chilli powder – Use hotter if you dare!
• Wraps – Wholemeal or regular is fine
• Sweetcorn – Canned and drained, or use frozen but just allow it a little longer to heat up
• Cheese – Use whatever you have in or your preference for this dish, I like a mozzarella and cheddar mix for flavour and cheese pull!

This delicious Slow Cooker Porridge is ridiculously easy to make and is the perfect hands-off breakfast for a busy morning.

Is there a warmer way to start the day than with a bowl of piping hot porridge?

I love a hearty, hot breakfast, and starting the day with oats is always a surefire way to more energy, staying full and sending the kids off to school with their tummies full of goodness.  

Meet my Slow Cooker Porridge (or Slow Cooker Oatmeal if you prefer).

Why you’ll love this Slow Cooker Porridge recipe

Nutritious and filling

Inexpensive and ready for all your favourite toppings

Start cooking when you wake up and it’s ready in 1 hour – completely hands off cooking!

FAQs

This super easy and flavour packed Slow Cooker Vegetable Curry takes just a few minutes to prepare and you have a delicious hearty vegan dish a few hours later that’s perfect for the whole family.

You’ve all been telling me that you’re trying to eat less meat and I’ve listened!

This Slow Cooker Vegetable Curry has so many flavours, colours and goodness from the variety of veggies we’re using here – from cauliflower to courgette, aubergine to onion – and all we have to do is chop them up, throw in the rest of the ingredients and turn on the slow cooker!

This is the ULTIMATE veggie slow cooker recipe. You could also make this one of your go-to ‘dump bag’ recipes, meaning thrown in all the ingredients to a freezer bag, then you can dump everything in to cook when the time comes – no prep or chopping!

It’s so easy and economical, you could even make a batch for lunches too.

Why you’ll love this Slow Cooker Vegetable Curry recipe

Packed with goodness

Comforting, warming and deliciously satisfying

Ultra easy and low cost

Slow Cooker Vegetable Curry Ingredients

• Cauliflower, courgette, aubergine and red onion – Be careful to chop these all very small and roughly the same size. This helps them to cook down into the sauce and gives the best texture
• Garlic – Fresh or cheat from a jar/frozen is fine
• Curry paste – Use the amount that’s to your taste and spice preference. See the jar/packet instructions to see recommended quantities for 4 servings (or how many people you’re cooking for)
• Coconut milk – I use full fat but reduced fat is also fine here

How to make Slow Cooker Vegetable Curry

1. Put all of the ingredients into the slow cooker and cook as per the instructions below.

2. Stir well and add the garam masala to finish.

Substitutions

• Curry powder – You can use this instead of paste if you prefer. 1tbsp curry paste = 1tsp curry powder. I have to say, I think paste to your own taste is better her though if you can get it.
• Vegetables – You can swap and substitute vegetables here if you prefer.

More vegetarian curries…

Vegetarian Slow Cooker Recipes

Red Lentil Dahl {Slow Cooker Fakeaways}

Vegetarian

Halloumi Curry {30 Minute Meal}

Comfort Food

Easy Butternut Squash Curry {Ready in 30 Minutes}

Curry

Chickpea Curry

FAQs