Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat
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If you want to use a slow cooker...
If you want to make the vegetarian version of this curry in a slow cooker, firstly cook off the onions with the dry spices in a frying pan for 5-6 mins. Add the chilli, garlic and ginger and cook for 1 minute, then tip into your slow cooker. Throw in the vegetables and 400ml stock, cover and cook on Low for 4 hours until the potatoes are tender. Stir in the peas, yogurt and ground almonds with seasoning, stand for 5 minutes then serve as above.