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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 serving provides four of your five-a-day

  • Prep: 10 mins
    Cook: 6 hrs
    Plus overnight chilling
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 391
  • Carbohydrates 30
  • Saturated Fat 13
  • Sugar 18
  • Protein 11
  • Fat 22
  • Fibre 14
  • Salt 1.1

Nutrition per serving

  • Calories 391
  • Carbohydrates 30
  • Saturated Fat 13
  • Sugar 18
  • Protein 11
  • Fat 22
  • Fibre 14
  • Salt 1.1

Ingredients

  • 400ml can light coconut milk
  • 3 tbsp mild curry paste
  • 2 tsp vegetable bouillon powder
  • 1 red chilli, deseeded and sliced
  • 1 tbsp finely chopped ginger
  • 3 garlic cloves, sliced
  • 200g butternut squash (peeled weight), cut into chunks
  • 1 red pepper, deseeded and sliced
  • 1 small aubergine (about 250g), halved and thickly sliced
  • 15g coriander, chopped
  • 160g frozen peas, defrosted
  • 1 lime, zested and juiced, to taste
  • wholemeal flatbread, to serve

Tip

Add sweet potatoes
You can swap the squash for sweet potatoes if you prefer as they will still count towards one of your five-a-day unlike white potatoes.

Method

  1. Put all the ingredients except the coriander, peas and lime juice into the slow cooker pot and stir well. Cover with the lid and chill overnight.

  2. The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in the coriander and 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.

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