Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One delicious serving provides four of your five-a-day
Ingreadient
- 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, juiced, to taste
- wholemeal flatbread, to serve
Direction
- Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
- Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted 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 wholemeal flatbread.
