A simple Slow Cooker Vegetable Curry that's loaded with colour, nutrient dense, vegan and as easy as mixing everything together and leaving it to cook away.
Put 200 ml Coconut milk, 400 g Plum tomatoes, 150 ml Vegetable stock, 4 tablespoon Curry paste and 2 tablespoon 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.
Notes
If using harder vegetables like carrot and parsnips, make sure they are chopped up small so they they are cooked all the way through.
Feel free to use a different curry paste for a different flavour, or different spice intensity.
If you are going to put this on low in the morning before you go to work, save yourself some time by chopping all the vegetables the night before.
If you like your curry really hot, stir in some red chilli flakes before serving.
Give this curry a protein boost by stirring in a can of chickpeas at the same time as the spinach.