Slow Cooker Vegetable Curry

by BBC Good Food

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

Method

Based on 4 servings, adjust as needed.

Step 1

Put the coconut milk, curry paste, bouillon powder (or veg stock), chilli, ginger, garlic, butternut squash, peppers and aubergines into the slow cooker pot and stir well. Cover with the lid and chill overnight (if you want to get ahead of the game).

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.

  • Ingredients
  • Based on 4 servings
  • 2 Tins Light Coconut Milk 1x Sainsbury's Coconut Milk Light 400g
  • 6 tbsp Mild Curry Paste 1x Patak's Mild Curry Spice Paste 283g
  • 30g Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 320g Frozen Peas, defrosted 1x Sainsbury's Garden Peas 910g
  • 1 Lime, juiced, to taste 1x Sainsbury's Limes
  • 4 tsp Vegetable Bouillon Powder, or veg stock cube 1x Marigold Swiss Vegetable Bouillon 150g
  • 4 Wholemeal Flatbread, to serve 1x Riya's Original Recipe Premium Wholemeal Roti Indian Flat Bread x5
  • 2 Red Chilli, deseeded and sliced, use less is you like less heat 1x Sainsbury's Red Chillies 65g
  • 6 Garlic Cloves, sliced 1x Sainsbury's Garlic
  • 2 tbsp Ginger, peeled and finely chopped 1x Sainsbury's Ginger 100g
  • 400g Butternut Squash, cut into chunks 1x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g
  • 2 Red Pepper, deseeded and sliced 2x Sainsbury's Red Pepper
  • 2 Aubergine, halved and thickly sliced 1x Sainsbury's Aubergine
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