Slow cooker vegetable curry


400ml can light coconut drain

3 tbsp mellow curry glue

2 tsp vegetable bouillon powder

1 red bean stew, deseeded and cut

1 tbsp finely chopped ginger

3 garlic cloves, cut

200g butternut squash (peeled weight), cut into lumps

1 red pepper, deseeded and cut

1 small aubergine

(around 250g), divided and thickly cut

15g coriander, cleaved

160g frozen peas

, defrosted

1 lime

, zested and squeezed, to taste

wholemeal flatbread, to serve


Put every one of the fixings aside from the coriander, peas and lime juice into the slow cooker pot and blend well. Cover with the top and chill overnight.

The following day, cook on Low for 6 hrs until the point that the vegetables are extremely delicate, at that point mix in the coriander and peas. The warmth of the curry ought to be sufficient to warm them through. Taste and include a decent crush of lime juice in the event that you favor additional punch. Present with a wholemeal flatbread.

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