What better way to celebrate winter than to spend it in the kitchen, cooking this Indian spiced root vegetable recipe in your slow cooker. Easy to prepare and beautifully spiced, you don’t have to wait for roast dinner leftovers to have this dish on the table.
Slow cooking and wintertime simply go together—they let us stay home so we can do wonderful meals in the kitchen. And with this slow-cooker recipe, you have enough root vegetables to make four people happy. The dish even has the perfect amount of heat to keep everyone warm. Give this a go and serve it for brunch or dinner with eggs cooked in any way you like them.
Recipe instructions and image are printed with permission from the book “The Healthy Slow Cooker” (RRP $35.00) written by Ross Dobson and photographed by Jeremy Simons. Book is out now and published by Murdoch Books.
- Slow cooker
- Measuring spoons
- Digital weighing scale
- Chef’s knife
- Paring knife
- Cutting board
- Wooden spoon or kitchen spoon
- Platter for serving
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 2 cloves garlic, finely chopped
- 2cm (¾ in) piece ginger, finely chopped
- 1 tsp ground cumin
- ½ tsp chili flakes
- Salt and pepper to taste
- 3 tbsp chicken or vegetable stock
- 4 small waxy potatoes, halved
- 200g pumpkin, skin on and cut into wedges
- 2 small parsnips, peeled and quartered
- 4 hard-boiled eggs
- Handful of mint leaves
- Handful or flat-leaf parsley leaves
- Lime wedges, to serve
- Heat your slow cooker to High. Meanwhile, heat the olive oil in a frypan over high heat. Add the onion, garlic, and ginger, and stir-fry for 2 to 3 minutes until aromatic.
- Stir through the cumin and chili flakes then season generously with salt and pepper.
- Stir in the stock then remove from the heat. Tumble the potatoes, pumpkin, and parsnips into the bowl of your slow cooker.
- Pour the stock mixture over the vegetables, cover the slow cooker, then let everything cook for 3 hours.
- After 3 hours, give the mixture a gentle stir, making sure that you don’t break up the veggies too much. Cover and cook the vegetables further for 1 hour until they are tender.
- When ready, taste the dish for seasoning, adding more salt if you like.
- Transfer the vegetables to a serving platter. Peel and roughly chop the hard-boiled eggs then scatter them over the vegetables along with the herbs. Serve with lime wedges on the side.