Slow Cooker Vegetable Curry
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.
Servings: 4
Calories: 241kcal
Equipment
- Slow cooker or Crock Pot
Ingredients
- 400 g plum tomatoes canned
- 200 ml coconut milk
- 150 ml vegetable stock
- 4 tablespoon curry paste
- 2 tablespoon mango chutney
- 3 bell peppers diced
- 1 courgette (zucchini) diced
- 1 small potato diced
- 0.5 aubergine (eggplant) diced
- 0.5 head cauliflower cut in to chunks
- 60 g spinach
- 25 g fresh coriander (cilantro)
Instructions
- Chop all the vegetables.
- Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste in to the slow cooker.
- Mix well.
- Stir in the vegetables and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
- 30 minutes before finished, stir in the spinach.
- Serve with rice.
Video
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.
- Serve this with some of our Raita.
Nutrition
Serving: 1portion | Calories: 241kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 10g | Sodium: 215mg | Potassium: 1345mg | Fiber: 9g | Sugar: 17g | Vitamin A: 8009IU | Vitamin C: 187mg | Calcium: 110mg | Iron: 6mg