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Nutrition: Per serving

  • kcal399
  • fat22g
  • saturates13g
  • carbs31g
  • sugars18g
    low
  • fibre14g
    high
  • protein11g
  • salt2.02g
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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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Comments, questions and tips (66)

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A star rating of 3.9 out of 5.134 ratings

Susanfromclacton

question

Nothing to do with this recipe but what is "500 internal error" cannot access recipes. Is this ANOTHER ploy to get you to buy the app. Susan

ktmolly200060599

question

What could be used instead of the coconut milk ? My family can’t eat coconut milk it doesn’t agree with them any substitute pls

annie.rider-Axx2rnD

Can you freeze all the raw ingredients in this recipe please? Wondering if it can ne made as a slow cooker dump bag.

jgrjn5jtdv99469

question

Can this be frozen

jgrjn5jtdv99469

question

Can I freeze this recipe? Absolutely delicious.

m4sbn5bdz448867

yes perfect for batch cooking!

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