Slow cooker veg­etable curry

BBC Good Food - - Health -

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

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