Veggie slow cooker curry
Just a few minutes precooking and this rich tasting slow-cooker veg curry can be quickly assembled – serve with basmati rice, plain yoghurt and assorted chutneys and pickles.
Each serving provides 248 kcal, 6g protein, 38g carbohydrates (of which 16.5g sugars), 6.5g fat (of which 0.5g saturates), 7.5g fibre and 1.6g salt.
Ingredients
- 1 tbsp sunflower oil
- 1 onion, thinly sliced
- 2 garlic cloves, very thinly sliced
- 3 tbsp Indian medium curry paste, such as tikka masala or rogan josh
- 2 tbsp plain flour
- 500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks
- 1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices
- 400g/14oz can chopped tomatoes
- 400g/14oz can chickpeas, drained and rinsed
- 200g/7oz frozen spinach
- 1 tsp soft light brown sugar
- 400ml/14fl oz hot vegetable stock (made with 1 stock cube)
- freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles
Method
Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly.
Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock.
Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles.
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