Looking for tasty and healthy dinner ideas to warm you up this winter? Check out these two delightful recipes!

Slow Cooked Chickpea and Pumpkin Curry

Ingredients:

• 60g (1/4 cup) rogan josh curry paste
• 1 tbsp finely chopped fresh ginger
• 1kg peeled chopped butternut pumpkin
• 400g can finely diced tomato
• 2 fresh curry leaves
• 400g can chickpeas, rinsed, drained
• 225g frozen cauliflower florets
• Steamed brown basmati rice, to serve

(Optional)

• Sliced long fresh green chilli, to serve 
• Greek-style yoghurt, to serve
• Fresh coriander sprigs, to serve

Instructions:

1. Place the curry paste (including some of the oil) and the ginger in the base of the slow cooker. Set the slow cooker to high.
2. Add the pumpkin to the slow cooker and mix to coat. Add the tomato, curry leaves and 80ml (1/3 cup) water. 
3. Cover and cook for 2 1/2 hours or until the pumpkin is tender.
4. Add the chickpeas and cauliflower to the slow cooker. Cover and cook for 20-30 minutes, or until the cauliflower has warmed through. Season well.
5. Top the curry with coriander and dollop with yoghurt. Sprinkle with chilli (if using) and serve with rice.

Enjoy!

Credit: 
Recipe - Alison Adams 
Image - Nigel Lough

Sweet Potato and Lentil Lasagne

Ingredients:

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 zucchini, coarsely grated
• 400g sweet potato, peeled, coarsely grated
• 270g (1 1/4 cups) red lentils
• 625ml (2 1/2 cups) Massel Vegetable Liquid Stock
• 700g bottle passata
• 375g packet fresh lasagne sheets
• 750g fresh ricotta, mashed
• 80g (1 cup) pre-grated cheese blend
• Baby rocket, to serve

Instructions:

1.  Heat the oil in flameproof bowl of a 5L (20 cup) slow cooker or a large, deep frying pan over medium heat. Add onion. Cook for 5 minutes until softened and golden. Add garlic and cook for 1 minute or until aromatic. Add zucchini, sweet potato and lentils. Reserve 250ml (1 cup) passata. Add remaining passata to pan. Add 250ml (1 cup) stock to passata bottle. Seal and shake. Add to pan with remaining stock and stir to combine.
2. Bring to boil. Partially cover. Reduce heat to low and simmer, stirring often, for 30 minutes until lentils are just tender. Transfer to a heatproof bowl and set aside to cool. Return the slow cooker bowl to the slow cooker.
3. Use kitchen scissors to trim a sheet of lasagne to fit the slow cooker base. Place trimmed sheet on top of remaining lasagne sheets. Use as a template to trim 4 more pieces. Cover lasagne sheets with a clean damp tea towel to stop them drying out. Reserve remaining sheets.
4. Tear a sheet of baking paper and a sheet of foil about 40cm long. Place foil on top of paper. Tear another sheet of foil and place crossways on top. Spray top sheet of foil with oil to grease. Place in slow cooker, pressing against the side to flatten out folds.
5. Place lasagne sheet into base of cooker. Spread with one-third of the lentil mixture and top with another sheet of lasagne. Use reserved trimmed lasagne sheets to fill any gaps. Use damp fingers to spread half the ricotta over lasagne layer. Repeat with another layer of lentil mixture, lasagne sheet, remaining ricotta, lasagne sheet, and remaining lentil mixture. Top with final lasagne sheet and spread with reserved passata. Sprinkle with cheese. Fold a clean tea towel in half and place over the slow cooker. Cover and cook on Low for 4 hours.
6. Preheat grill to High. Remove the insert from slow cooker. Set aside, uncovered, for 10 minutes to cool and set slightly. Transfer the lasagne to a baking tray. Remove baking paper from the base of the lasagne. Grill for 2-3 minutes or until golden. Sprinkle with rocket to serve.

Enjoy!

Credit: 
Recipe - Tracy Rutherford