Slow cooker vegetable curry
- Sara Buenfeld
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Serves 2
Easy
Prep: 10 mins
Cook: 6 hrs
plus overnight chilling
A star rating of 3.8 out of 5.139 ratingsRate
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Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One delicious serving provides four of your five-a-day
Freezable
Egg-free
High-fibre
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400ml can light coconut milk
-
3 tbsp mild curry paste
-
2 tsp vegetable bouillon powder
-
1 red chilli
deseeded and sliced
-
1 tbsp finely chopped ginger
-
3 garlic cloves
sliced
-
200g butternut squash
(peeled weight), cut into chunks
-
1 red pepper
deseeded and sliced
-
1 small aubergine
(about 250g), halved and thickly sliced
-
15g coriander
chopped
-
160g frozen peas
defrosted
-
1 lime
juiced, to taste
-
wholemeal flatbread
to serve
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Nutrition: Per serving
-
kcal399
-
fat22g
-
saturates13g
-
carbs31g
-
sugars18g
low
-
fibre14g
high
-
protein11g
-
salt2.02g
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Method
-
step 1
Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
-
step 2
Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.
RECIPE TIPS
ADD SWEET POTATOES
You can swap the squash for sweet potatoes if you prefer – they will still count towards one of your five-a-day, unlike white potatoes.
Try more easy, vibrant vegetarian slow-cooker ideas from our sister title olivemagazine.com/slow-cooker-recipes.
Recipe from Good Food magazine, October 2017
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A star rating of 3.8 out of 5.139 ratings
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