Name: Slow-Cooker Sweet Potato and Turkey Meatball Dhansak and Rice Casserole
Prep time: 15 min
Cook time: 240 min
Ingredients: 18 – 24g/6 cloves of garlic, peeled; 25g unpeeled ginger roughly chopped; 2 medium red onions, peeled and roughly chopped; ½ teaspoon fine salt, divided; ½ teaspoon freshly ground black pepper, divided; 500g chicken or turkey mince; 300g-350g/2 sweet potatoes, peeled and chopped into cubes; 1 teaspoon cumin seeds; 4 whole green cardamom, bashed; ½ teaspoon chilli powder; ½ teaspoon curry powder; ¼ teaspoon chilli flakes; 1 teaspoon turmeric powder; 1 teaspoon paprika; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons garam masala; 100g red lentils; 150g brown rice; 400g tin chopped tomatoes; 35g tomato puree; 1 chicken stock cube; 1200ml water – swill out the tin from the tomatoes three times; 2 teaspoons sugar; 75g fresh baby spinach; juice of 1 lime; 20g freshly chopped coriander; lime wedges, to serve

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If you are looking for a low fat, spicy, healthy, one pot dhansak inspired curry, this recipe has its all! Lentils, rice, sweet potato, turkey meatballs, lashings of tomatoes and a fabulous collection of warming spices. All cooked together in the slow cooker, with no added fat, this recipe is both simple and incredibly quick to make. The slow-cooker does all the work.

How to make Slow-Cooker Sweet Potato and Turkey Meatball Dhansak and Rice Casserole

Collect all your ingredients together:

cloves of garlic, peeled
unpeeled ginger roughly chopped
ed onions, peeled and roughly chopped
fine salt, divided
freshly ground black pepper, divided
chicken or turkey mince
sweet potatoes, peeled and chopped into cubes
cumin seeds
whole green cardamom, bashed
chilli powder
curry powder
chilli flakes
turmeric powder
paprika
ground coriander
ground cumin
garam masala
red lentils
brown basmati rice
tinned chopped tomatoes
tomato puree
chicken stock cube
water – swill out the tin from the tomatoes
sugar
fresh baby spinach
lime juice
freshly chopped coriander
lime wedges and fresh naan, to serve

How to make this fantastic, healthy meal:

Prepare the garlic and ginger and blitz in a food processor until finely chopped. Add the prepared onion and blitz again until everything is finely chopped.
Tip the chicken mince into a mixing bowl and add 5 tablespoons of the onion/garlic/ginger mix and ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.
Place the remaining onion/garlic/ginger mix into the slow cooker and add the spices, a further ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper as well as the lentils, brown rice, tomatoes, tomato puree, stock and sugar. Stir well to mix thoroughly. Turn the slow cooker to high and start to cook.
Meanwhile, mix the turkey mince with the onion/garlic/ginger well and form into balls using a small ice cream scoop. Neaten the balls by rolling between your hands.
Gently place the chicken meatballs in the sauce and cook on high for 3½ – 4 hours until everything is cooked.
Taste and adjust seasoning. Very gently stir in the spinach and lime juice and leave to cook for 5 minutes, or until the spinach has wilted.
Stir through a generous amount of chopped coriander and serve with some fresh, warm naan.

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Slow-Cooker Sweet Potato and Turkey Meatball Dhansak and Rice Casserole

If you are looking for a low fat, spicy, healthy, one pot dhansak inspired curry, this recipe has its all! Lentils, rice, sweet potato, turkey meatballs, lashings of tomatoes and a fabulous collection of warming spices. All cooked together in the slow cooker with no added fat, this recipe is both simple and incredibly quick to make. The slow-cooker does all the work.

Course Main Course

Keyword basmati rice, beef curry, dhansak, lentils, meatballs, sweet potato

Prep Time 15 minutes

Cook Time 4 hours

Servings 4

Author Susan

Ingredients

18 – 24g/6 cloves of garlic, peeled
25g unpeeled ginger roughly chopped
2 medium red onions, peeled and roughly chopped
½ teaspoon fine salt, divided
½ teaspoon freshly ground black pepper, divided
500g chicken or turkey mince
300g-350g/2 sweet potatoes, peeled and chopped into cubes
1 teaspoon cumin seeds
4 whole green cardamom, bashed
½ teaspoon chilli powder
½ teaspoon curry powder
¼ teaspoon chilli flakes
1 teaspoon turmeric powder
1 teaspoon paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
100g red lentils
150g brown rice
400g tin chopped tomatoes
35g tomato puree
1 chicken stock cube
1200ml water – swill out the tin from the tomatoes three times
2 teaspoons sugar
75g fresh baby spinach
juice of 1 lime
20g freshly chopped coriander
lime wedges, to serve

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Prepare the garlic and ginger and blitz in a food processor until finely chopped. Add the prepared onion and blitz again until everything is finely chopped.
Tip the chicken mince into a mixing bowl and add 5 tablespoons of the onion/garlic/ginger mix and ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.
Place the remaining onion/garlic/ginger mix into the slow cooker and add the spices, a further ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper as well as the lentils, brown rice, tomatoes, tomato puree, stock and sugar. Stir well to mix thoroughly. Turn the slow cooker to high and start to cook.
Meanwhile, mix the turkey mince with the onion/garlic/ginger well and form into balls using a small ice cream scoop or spoon. Neaten the balls by rolling between your hands.
Gently place the chicken meatballs in the sauce and cook on high for 3½ – 4 hours until everything is cooked.
Taste and adjust seasoning. Gently stir in the spinach and lemon juice and leave to cook for 5 minutes or until the spinach has wilted.
Stir through a generous amount of chopped coriander and serve with some fresh, warm naan.