Vegetarian mains
Slow cooker veggie curry
Slow cookers are cheap to buy and very cheap to run. They are also a great way to save time – just stick the ingredients in there and let it do the magic. Most people associate them with meaty dishes, but you can actually cook many vegetarian and vegan dishes in them too – soups, stews, pasta, risotto, dahl, curries. This recipe is a loose guide for a vegetarian curry. We encourage you to view it as a loose guide – you can use whatever veg you have, you can mix up the curry pastes, you can add chickpeas etc etc.
Cook's notes
Most vegetables can go in at the beginning, but add leafy greens towards the end, as well as any veg that you want to retain a little bite, like broccoli. If you are out of the house most of the day and don’t want to leave the slow cooker on all day, you can get ahead and do this recipe the evening before. Then reheat before serving.
WATCH: Slow cooker Thai curry
Ingredients
- 1 onion, peeled & diced
- 1 aubergine, diced
- 450g butternut squash, diced (you can leave the skin on)
- 2 courgettes, cut into 1-2cm rounds
- 1 tin coconut milk
- 70g curry paste of choice
- 1 tbsp bouillon stock powder
- Thumb of ginger, grated
- 2 garlic cloves, crushed
- 100g spinach, or any greens (kale, chard, spring greens, pak choi etc)
- 1 small broccoli, cut into florets & stalk cut into small pieces
Method
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Step 1
Prepare all the vegetables.
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Step 2
Add everything apart from the leafy veg and broccoli to the slow cooker. Fill the coconut milk tin with water and add that too.
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Step 3
Cook on high for 2.5 hours.
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Step 4
If all the vegetables are soft and cooked through, add the leafy veg and broccoli.
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Step 5
Cook for a further 20-30 minutes and serve with rice or naan.