Spicy, warm meals are especially appealing in the cold winter months. Wanting to branch out with new crock pot recipes from chuck roasts and crock pot chicken tacos, the lure of Indian spices and rich flavors made these two spicy Indian slow cooker recipes personal favorites. Admittedly, spices are not intimidating to me, but for those that are weary of too much spice, these recipes can be made without all the “heat.”
Weight Watchers and Slow Cooking
I discovered my first Indian slow cooker recipe on the Weight Watchers site. This Weight Watchers Slow Cooker South Indian Lentil Stew is 6 points and was not excessively spicy (even my daughter enjoyed it).
Combine all the ingredients (except the lemon juice and cilantro) in the slow cooker for six hours on low. The goal is to achieve a creamy consistency.
Authentic Indian Slow Cooking
The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla, was a book that came recommended and I was looking forward to trying it to infuse more spice and vegetables into my slow cooking repertoire. There are so many recipes in this book that look delicious, one more interesting than the other.
Spiced Cauliflower and Potatoes, inspired by Anypy Singla’s recipe
This recipes calls for a lot of spices. Spices that you could probably find in an Indian specialty store, or in the bulk food and spice bins at Whole Foods.
Ingredients (this is the basic recipe list. I doubled everything because I wanted leftovers. Doubling the spices was probably a bit overkill):
- 1 large cauliflower
- 1 large potato
- 1 onion (I used red)
- 1 tomato
- 1 piece of ginger (peeled)
- 3 garlic cloves
- 3-4 serrano peppers
- 1 Tbsp cumin seeds
- 1 Tbsp red chile powder
- 1 Tbsp garam masala (I found this in the bulk bins at Whole Foods)
- 1 Tsp turmeric powder
- 1 Tbsp sea salt
- 3 Tbsp canola oil
- 1 (or more) Tbsp fresh cilantro (as a garnish)
Cook all the ingredients on low in the slow cooker for three hours.I served this over Jasmine rice.
Honestly, using the recipe as it reads, was too much for the sensitive taste buds of my eight year old daughter. Adding some yogurt helped tame the heat for my husband, but for those that love spice like me, this is a great meal that is healthy and hearty.
Perhaps the best thing about this meal though is what happened with the leftovers. Since I was the only one eating them, and there were a lot, after a few days, I added some yogurt, a little broth, and then used the hand blender to puree the remaining portions. The result was a creamy and delicious soup that was perfect for the cold winter days.
Do you like spicy or Indian food? Do you have other favorite spicy slow cooker recipes to share?
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