Slow Cooker Vegetable Curry
This vegetable curry recipe is a simple, flavourful dish packed with colourful vegetables and aromatic spices, all slow cooked to perfection.
Servings: 4 people
Calories:
Equipment
Ingredients
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 red chilli finely chopped
- 4-6 tbsp curry paste choose your preferred type
- 400 ml can of chopped tomatoes
- 400 ml can of coconut milk
- 1 large sweet potato peeled and cubed
- 2 large carrots sliced
- 1 red & 1 yellow pepper sliced
- 2 medium courgettes sliced
- 400 g can of chickpeas drained and rinsed
Instructions
- Add all the vegetables directly to the slow cooker.
- Pour in the chopped tomatoes, coconut milk, chickpeas and curry paste.
- Gently stir the ingredients together so that the curry paste is spread about.
- Place the lid on the slow cooker and set it off on low for 6 to 8 hours or high for 3 to 4 hours. Check that the ingredients are cooked through, especially the sweet potatoes and carrots.
- Before serving, taste and season the curry with salt and pepper as needed. Stir well to ensure the seasoning is evenly distributed.
- garnish with fresh coriander. Serve hot with cooked rice or naan bread on the side.
