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A serving of slow cooker vegetable curry with flatbread

Slow cooker vegetable curry

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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

  • 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

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.

Goes well with

Recipe from Good Food magazine, October 2017

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A star rating of 3.8 out of 5.88 ratings
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