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A dish serving slow cooker vegetable curry

Slow cooker vegetable curry

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(8 ratings)

Prep: 10 mins Cook: 6 hrs 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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal391
  • fat22g
  • saturates13g
  • carbs30g
  • sugars18g
  • fibre14g
  • protein11g
  • salt1.1g
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Ingredients

  • 400ml can light coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 3 tbsp mild curry paste
  • 2 tsp vegetable bouillon powder
  • 1 red chilli, deseeded and sliced
  • 1 tbsp finely chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 15g coriander, chopped
  • 160g frozen peas, defrosted
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 lime, zested and juiced, to taste
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • wholemeal flatbread, to serve

Method

  1. Put all the ingredients except the coriander, peas and lime juice into the slow cooker pot and stir well. Cover with the lid and chill overnight.

  2. The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in the coriander and 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.

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Comments, questions and tips

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karengould
16th Nov, 2017
0.05
This was not a success! The vegetables were overcooked, and the whole dish had a very bitter taste to it, and was too spicy considering the mild curry paste. Perhaps the stated 3 tbsp of paste is too much? Would not make again.
hannahspruijt
4th Nov, 2017
2.55
Can't truthfully rate this as I used full fat coconut milk and different veg (pumpkin, butternut, mixed peppers, aub, courgette, onion) but it didn't taste of much somehow after six hours...more like a sloppy stew! All the veg had pretty much broken down. Tasted ok, but no punch of flavour at all and the coconut milk had lost all creaminess (think this is why they suggest low-fat?). I also have issue with the lack of protein - we ended up quickly toasting a load of cashews to stir in which made it better, but maybe chickpeas or lentils would help? I love the idea of a slow-cooker curry but I'm not convinced yet...
reevey
26th Oct, 2017
3.8
Not a bad meal but the dish was lacking a bit of substance in the choice of vegetables. I used madras curry paste as I had it in the cupboard. We'd eat it again but add some different vegetables, we scored it 7.5/10
andtiggertoo
18th Oct, 2017
2.55
I may be missing something, but I can't see how these quantities for four people can possibly give each one four of their five a day veg. Yes, it contains four veg, but not four portions in each serving.
hannahspruijt
23rd Oct, 2017
2.55
Recipe says it is for 2 people! :)
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