A simple, healthy, budget friendly, and tasty alternative to the Friday night take-away! This recipe can incorporate any fresh, frozen or tinned vegetables to help reduce food waste at home. The recipe uses a slow cooker to ensure low energy costs as well as low ingredient costs.
This recipe is suitable for absolute beginners, and includes basic chopping skills tutorials. We also have one minute versions of each recipe available, for those who just need a bit of inspiration.
Servings: 6 servings as a full meal on its own, or 10-12 servings with rice, potatoes or bread as a side. The recipe can be scaled down, or make a big batch and pop left overs in plastic tubs in the freezer for quick dinners on another night!
Cooks for: 5-7 hours in the slow cooker (very low energy, costs approx 30p in electricity on a standard tariff)
Prep / Active cooking time: 15 minutes
3.5 litre capacity slow cooker (this is the model we’re using, larger models are available and can be great for a big family)
1 chopping board
1 sharp knife
1 dessert spoon
500g of raw chicken - you can use any meat, tofu, or just extra veggies for this recipe
1 teaspoon garlic powder
½ teaspoon ginger powder
2 dessert spoons soy sauce
2 dessert spoons teriyaki sauce
1 x stock cube (veg or chicken)
1kg of any vegetables - for this recipe we have used - 1 medium onion, ¼ head of cabbage or any leafy green, 200g carrot, 1 x 300g tin of sweetcorn.
Serve with 250g of dried noodles (you can just use spaghetti / pasta) or rice.
Per Serving for vegan / lentil version (estimate): Calories: 320kcal Carbohydrates: 71g Protein: 6g Fat: 3.4g Sodium: 783mg Fibre: 8g Sugar: 22g