Coconut Lamb Curry

Coconut Lamb Curry

by | Jul 8, 2020 | All Recipes, Mains, Recipes

This is a simple, tasty and delicious kid-approved curry! Feel free to spice it up by adding some chopped chillies if you like… Maybe even some hot chili sauce or chili flakes? It’s up to you how hot you make it 🌶 🌶 🌶! This can be cooked in the slow cooker or thermal cooker.

Ingredients:

  • 1 Tbsp. coconut oil
  • 1 kilo lamb, diced
  • 2 brown onions, diced
  • 2 Tbsp. minced garlic (or to taste)
  • 3 capsicum, sliced (I used red, green and yellow)
  • OPTIONAL HOT CHILLIES!
  • 3 tsp. garam masala powder
  • 1 Tbsp. turmeric powder
  • 1 tsp. fennel seeds
  • 400 ml coconut milk
  •  2 Tbsp. tomato paste
  • 1⅓ teaspoon pink salt

Slow Cooker Method:

  1. Sear meat in coconut oil in a hot pan.
  2. Add Onion and garlic and cook until meat is brown.
  3. Add capsicum.
  4. Add spices and stir until fragrant.
  5. Place into slow cooker and add the rest of the ingredients. Stir to combine.
  6. Put the lid on and cook for about 6 hours on Low.
  7. Serve with cauliflower mash and steamed broccoli.

Thermal Cooker Method:

  1. Heat oil in large inner pot over medium-high heat.
  2. Add meat, onion, garlic and capsicum and cook until onion is translucent.
  3. Add spices and stir until fragrant.
  4. Add remaining ingredients and stir to combine.
  5. Bring to the boil, cover with lid and reduce to a fast simmer/slow boil for 30 minutes.
  6. Remove from heat and place into thermal pot and case.
  7. Close the lids/do up the zipper etc.
  8. Leave for at least 5 hours.
  9. Open and remove from inner pot from case.
  10. Serve topped with cauliflower mash and steamed broccoli.
Tuna Veg Casserole (Thermomix)

Tuna Veg Casserole (Thermomix)

by | Jul 7, 2020 | Air Fryer, All Recipes, Mains, Recipes, Thermomix

I make this recipe in the Thermomix and usually bake it in one of my air fryers. I have baked it in the Kmart 11 litre 3-1 and the Phillips XXL in the baking dish and both turned out perfectly. I have also baked it in the oven in our old caravan. This is easy to cook, healthy and delicious!

Ingredients:

1 large brown onion, peeled and quartered
2-3 cloves garlic, peeled (I use fermented garlic where possible)
1/4 bunch parsley
50g corn kernels
1 carrot, roughly chopped
1 zucchini, roughly chopped
20g olive oil or butter
500g milk of choice
80g butter
50g tapioca/arrowroot flour
1 heaped Tbsp. vegetable stock concentrate
2 Tbsp curry powder
80g grated cheese
50g grated cheese, additional for topping
425g tin of Tuna in Springwater
Salt and Pepper to taste
350-400g pasta (I used organic gluten free) and this is optional

 

Method:

  1. Preheat oven to 180°C. If using air fryer, pre-heating is not necessary.
  2. Cook pasta if using, according to packet directions on the stove or microwave.
  3. Place all vegetables and parsley in bowl.
  4. Blitz on speed 5 seconds/speed 8.
  5. Add oil and cook 4 minutes/100°C/speed 1.
  6. Add butter, milk, arrowroot flour and stock concentrate.
  7. Cook 7 minutes/90°C/speed 4.
  8. Add 70g cheese, tuna and (optional) pepper.
  9. Cook 4 minutes/90°C/reverse.
  10. Combine tuna with pasta and pour into one large baking dish or 2 smaller dishes. (I use 2 smaller dishes for the air fryers)
  11. Top with cheese.
  12. Bake at 180°C for 15-25 minutes or until cheese is golden and bubbly. This is the same for conventional oven and Air Fryer.
  13. Serve on it’s own or with a side of cauliflower mash.

 

Notes:

  • Omit pasta for a lower carb recipe
  • Omit curry powder if you’re not a huge fan
  • Replace carrot and corn with broccoli for a lower carb option