Easy Slow Cooker Vegetable Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Plum tomatoes (canned)
- 200 ml Coconut milk
- 150 ml Vegetable stock
- 4 tablespoons Curry paste
- 2 tablespoons Mango chutney
- 3 Bell peppers (diced)
- 1 Courgette (zucchini) (diced)
- 1 Potato (small; diced)
- 0.5 Aubergine (eggplant) (diced)
- 0.5 head Cauliflower (cut in to chunks)
- 60 g Spinach
- 25 g Fresh coriander (cilantro)
Method
- Put 200 ml Coconut milk, 400 g Plum tomatoes, 150 ml Vegetable stock, 4 tbsp Curry paste and 2 tbsp Mango chutney into the slow cooker.
- Mix well.
- Stir in 3 Bell peppers, 1 Courgette (zucchini), 1 Potato, 0.5 Aubergine (eggplant), 0.5 head Cauliflower and 25 g Fresh coriander (cilantro) and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
- 30 minutes before finished, stir in 60 g Spinach.
- Serve with rice.