Slow Cooker Vegetable Curry is a modern British recipe for a mild vegetable curry of butternut squash, bell pepper, aubergine and peas in a lightly curried coconut milk base that's adapted to be prepared in a slow cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Slow Cooker Vegetable Curry.
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This easy vegetable curry is made even more stress-free by preparing in a slow cooker.
Ingredients:
400ml tin of light coconut milk
3 tbsp mild curry paste (use whichever you prefer though a korma would be ideal)
2 tsp vegetable bouillon powder
1 red chilli, de-seeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red bell pepper, de-seeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
juice of 1 lime (or to taste)
wholemeal flatbread, to serve
Method:
Combine the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
The following day, cook on low for 6 hours, until the vegetables are really tender, then stir in the coriander and defrosted peas.
The heat of the curry should be enough to warm them through. Taste and add a generous squeeze of lime juice, if you fancy extra zing.
