Tuesday, 13 June 2017

Recipe- Slow Cooker Vegetable Curry


A warming slow cooker vegetable curry, using up all the veggies from the bottom of the fridge.

In my house we certainly suffer from ‘forgotten vegetable syndrome’. I buy specific vegetables with a recipe in mind, then our plans change & I make something else &the aubergines, peppers or carrots, or whatever else I have bought, get forgotten about until I find them a few days or a week later. I am sure I can’t be the only one, surely?!

I often use up these forgotten vegetables in soups or casseroles but a vegetable curry is also a great way to use them up. The addition of spices & coconut milk hides a multitude of sins and brings the flavour of the vegetables out. All kinds of vegetables go well in a curry & I like to include sweet potato as it helps the sauce to thicken. Plus this is a nice healthy option if you are trying to eat well.

I Love, Love, Love my Slow Cooker! I would be absolutely lost without it. I love how you can chuck together a healthy & substational meal in one pot, with zilch effort put in & it still tastes amazing! 

This is like every other of my recipe posts, super quick & easy to make, with about 10 minutes preparation time & 6hrs cooking time. 

Ingredients- Serves 4

  • 1x Red Onion, diced
  • 1x Tsp Lazy Garlic
  • 1x Tsp Lazy Ginger
  • 1x Tsp Mild Chilli Powder
  • 2x Tsp Ground Cumin
  • 2x Tsp Ground Coriander 
  • 1x Tsp Ground Tumeric
  • 1x Tsp Garam Masala
  • 1x Red Chilli, deseeded & chopped finely
  • 1x Tin Reduced Fat Coconut Milk
  • 3x Tbsp Tomato Purée
  • 2x Large Sweet Potatoes, peeled & cut into chunks 
  • 2x Medium Carrots, peeled & sliced
  • 150 g Mixed Broccoli/Carrot/Baby Corn
  • 75 g Mange Tout
  • Fresh Coriander, to serve


  1. Place the garlic, ginger & spices in a large bowl.
  2. Add the coconut milk & tomato purée, mix well to combine all the ingredients.
  3. Place the onion, sweet potatoes, carrots & other vegetables (except the mange tout) into the slow cooker pot.
  4. Pour the coconut milk mixture on top & stir to combine in the pot.
  5. Cook on low for 5 hours.
  6. Add the green beans & cook for one more hour on low.
  7. Mix well and serve with rice and/or naan bread, with fresh coriander to serve.



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