Welcome back to What’s For Dinner!
This week I’m sharing with you a set and forget dinner which is packed to the brim with flavour and plants. One of the key ways to support our gut health is plant diversity. Ideally, we want to aim to have 30 plants in our diets each week and this meal helps tick off over 10 plants in one serving! It is light and nourishing but also very satisfying.
I know how much we all love a recipe that is freezer friendly, so I try to keep convenience at top of mind when creating these recipes for you. This curry requires very minimal prep and is made in a slow cooker which means you can pop it on in the morning before you go about your day. It freezes really well which makes it a perfect mid-week meal to heat and eat after a busy day. If you don’t have time to serve it with rice, you could pair it alongside some naan bread instead.
The step-by-step method for this recipe, my 5-day Meal Plan as well as the Grocery List are included below.
As always, I love seeing your creations and hearing your feedback about what recipes you are enjoying and which ones you’ve been making lately!
Happy cooking & I’ll see you here next week,
Di xx
Sunday - Beef Brisket with coleslaw and mashed potatoes
Monday - Leftover Beef Brisket with tacos, coleslaw & coriander
Tuesday - Many Veggie Curry with coriander & naan bread
Wednesday - Creamy Chicken Pasta
Thursday - Chilli Con Carne with basmati rice
Prep time: 10 minutes
Cook time: 4 hours (on high) or 7-8 hours (on low)
Serves: 5-6 (2 adults, 3 little people + leftovers)
Ingredients: