I love cooking! I love getting out my chopping board, knife, frypan and wooden spoon and making  something that is going to nourish my family. I love smelling herbs and spices and using them to flavour my food. I love putting different ingredients together that really compliment each other and add colour and texture to my food. I love stirring the food while it’s cooking and watching it all come together. All while sipping on a glass of smooth red! YES PLEASE!!!

Wouldn’t it be nice if we could do this for every meal we feed our family’s? The truth is….’aint nobody got tiiiiiime for dat!!’ (I hope you read that in an accent) every day in todays busy world. We need to be pretty organised when it comes to healthy eating or just dinners in general. Sometimes this part of the day is filled with all kinds of crazy, like kids activities, homework and maybe you want to actually go do something for yourself too. So those are the days when I pull out my slow cooker. I usually aim for a ‘slow cooker’ meal once a week on my busiest afternoon. Last week I created this delicious curry and just have to share the recipe. It’s easy and tasty…and I have added it to the personal favs list.

So here it is…

P.S. Make double for the freezer.



  • 1 Onion, diced
  • 4 cloves garlic, diced
  • tbls ginger, finely grated
  • 1 tbsp Turmeric
  • 1 tsp Ground Coriander
  • ¼ tsp chili flakes
  • ½ tsp cinnamon
  • 1 tbsp veg stock paste
  • ½ tsp fish sauce
  • 1 cup Dried lentils
  • 1 eggplant, cut into 2 cm chunks
  • 1 cup frozen peas, stirred through at the end
  • 400ml coconut milk
  • 400ml filtered water
  • Basmati or Jasmine rice, yoghurt and fresh coriander to serve


  1. Add everything to the slow cooker EXCEPT the eggplant and peas, put the eggplant in a container and pop it in the fridge for later. Give everything a good mix and set your slow cooker accordingly.
  2. When it’s almost dinner time, all you have to do is transfer the eggplant to an oven tray, sprinkle with a little sea salt and drizzle with coconut oil and then roast in a moderate oven for about 15-20 mins or until the eggplant is soft and the outside is crispy looking. While the eggplant is in the oven, get your rice cooking, as per the packet instructions.
  3. Once your eggplant is cooked add it to your already cooked curry along with the peas and give it a good mix. Pop the lid back on for 5 mins before serving it all up.
  4. Enjoy!

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