Slow Cooker Vegetable Curry
10m
prep time
370m
total time
Easy
level
13
ingredients
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 1 x Sainsbury's Coconut Milk Light 400g -
30g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime, juiced, to taste 1 x Sainsbury's Limes x1 -
4 tsp Vegetable Bouillon Powder, or veg stock cube 1 x Marigold Swiss Vegetable Bouillon 150g -
4 Wholemeal Flatbread, to serve 1 x Riya's Original Recipe Premium Wholemeal Roti Indian Flat Bread x5 -
6 Garlic Cloves, sliced 1 x Sainsbury's Garlic -
6 tbsp Mild Curry Paste 1 x Patak's Mild Curry Spice Paste 283g -
2 Red Chilli, deseeded and sliced, use less is you like less heat 1 x Sainsbury's Red Chillies 65g -
2 Aubergine, halved and thickly sliced 1 x Sainsbury's Aubergine -
400g Butternut Squash, cut into chunks 1 x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g -
2 Red Pepper, deseeded and sliced 2 x Sainsbury's Red Pepper -
2 tbsp Ginger, peeled and finely chopped 1 x Sainsbury's Ginger 100g -
320g Frozen Peas, defrosted 1 x Sainsbury's Garden Peas 910g
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