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Ingredients

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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