Slow cooker vegetable curry
This chunky vegetarian curry provides four of your five-a-day along with iron and fibre. The creamy coconut sauce packs a punch with spices, ginger and garlic.
SERVES 2 PREP 10 mins plus overnight chilling COOK 6 hrs EASY V G 400ml can light coconut milk 3 tbsp mild curry paste
2 tsp vegetable bouillon powder 1 red chilli, deseeded and sliced 1 tbsp finely chopped ginger 3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced 1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, zested and juiced, to taste wholewheat flatbread, to serve
1 Put all the ingredients except the coriander, peas and lime juice into the slow cooker pot and stir well. Cover with the lid and chill overnight. 2 The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in the coriander and peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice if you fancy extra zing. Serve with a wholewheat flatbread.
GOOD TO KNOW folate • fibre • vit c • iron • 4 of 5-a-day PER SERVING 391 kcals • fat 22g • saturates 13g • carbs 30g • sugars 18g • fibre 14g • protein 11g • salt 1.1g