Slow Cooker Vegetable Curry {SO Easy!}
6 standard portions
Source field check Β· Original source retained
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 Cauliflower (Cut into 1cm chunks)
- 500 g Courgette (Cut into 1cm cubes)
- 250 g Aubergine (Cut into 1cm cubes)
- 3 Garlic cloves (Peeled and crushed)
- 1 Red onion (Peeled and finely chopped)
- 4 tbsp Curry paste (See notes)
- 3 tbsp Tomato pureΓ©
- 400 ml Tin coconut milk
- 1/2 tsp Sea salt
- 200 g Unsalted cashew nuts
- 1 tsp Garam masala
Method
- Put all of the ingredients into the slow cooker (except the garam masala), pop the lid on and cook on HIGH for 5-6 hours on LOW for 7-8 hours.
- The curry is ready when the vegetables are softened but not broken down. Stir in the garam masala before serving.
- Serve with rice, poppadoms and mango chutney.
- Cook all the ingredients (except the garam masala) in a saucepan on the hob over a medium heat for 30-40 minutes, softening the onion and garlic before adding the other ingredients. Stir in the garam masala before serving.