Slow cooker vegetable curry

Name: Slow cooker vegetable curry
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 2
Ingredients: 400ml can light coconut milk; 3 tbsp mild curry paste; 2 tsp vegetable bouillon powder; 1 red chilli; 1 tbsp finely chopped ginger; 3 garlic cloves; 200g butternut squash (peeled weight); 1 red pepper; 1 small aubergine (about 250g); 15g coriander; 160g frozen peas; 1 lime; wholemeal flatbread

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

Prep

10 min

Cook

360 min

Total

370 min

Servings

Method

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.

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.

Nutrition

kcal391 kcal

Protein11 g

Fat22 g

Carbs30 g

Micronutrients

Fiber14 g

Sugars18 g

Saturates13 g

Salt1.1 g

Slow cooker vegetable curry

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

Prep

10 min

Cook

360 min

Total

370 min

Servings

Method

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.

Nutrition

kcal391 kcal

Protein11 g

Fat22 g

Carbs30 g

Micronutrients

Fiber14 g

Sugars18 g

Saturates13 g

Salt1.1 g

Slow cooker vegetable curry

Method

Nutrition

Categories

Slow cooker vegetable curry

Method

Nutrition

Categories