A serving of slow cooker vegetable curry with flatbread

Slow cooker vegetable curry

  • Rating: 4 out of 5.69 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight chilling
  • Easy
  • Serves 2

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal391
fat22g
saturates13g
carbs30g
sugars18g
fibre14g
protein11g
salt1.1g
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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.

Goes well with

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    Rating: 4 out of 5.69 ratings
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