Easy slow COOKING

Get the most out of your slow cooker with these wonderful winter warmers

RED LENTIL DHAL

SERVES 6

PREP AND COOK: 5 HOURS

1 1/2 cup red lentils, rinsed well

3 cups (750ml) vegetable stock

400g can crushed tomatoes

1 onion, diced

1 tblsp each crushed garlic and grated fresh ginger

2 tsps ground turmeric

1 tsp each ground cumin and garam masala

2 cardamom pods

10 fresh curry leaves

Fresh coriander, yoghurt, steamed basmati rice and lemon wedges, to serve

1 Place lentils, stock, tomatoes, onion, garlic, ginger, spices and curry leaves in the removable bowl of a 5- to 6-litre capacity slow cooker. Season with pepper. Cover with lid.

2 Cook on High for about 4 hours to 4 hours, 30 minutes, or until lentils are tender.

3 Serve with yoghurt, rice and lemon wedges. Garnish with coriander sprigs.

Try this

For a spicy dhal, add ½-1 tsps dried chilli flakes with the lentils.

EASY SLOW COOKER DINNER ROLLS

MAKES 12

PREP AND COOK: 1 HOUR, 50 MINS

1 cup milk

1 3/4 tsps instant dried yeast

3 cups bread and pizza flour

2 tblsps sugar

50g butter, melted

1 tsp table salt

1 Line the base and side of the removable bowl of a 5- to 6-litre capacity slow cooker with baking paper, so paper comes about 8cm up the side.

2 Place milk in a heatproof jug. Microwave on High (100% power) for about 30 seconds, or until warm. Pour into the large bowl of an electric mixer. Sprinkle over yeast. Stir until just combined. Cover bowl with plastic wrap.