Slow Cooker Vegetable Curry {SO Easy!}
This super easy, nutrient rich and flavour packed Slow Cooker Vegetable Curry takes just a few minutes to prepare and you have a delicious vegan dish a few hours later that’s perfect for the whole family.
Servings: 6
Ingredients
- 400 g Cauliflower Cut into 1cm chunks
- 500 g Courgette Cut into 1cm cubes
- 250 g Aubergine Cut into 1cm cubes
- 3 Garlic cloves Peeled and crushed
- 1 Red onion Peeled and finely chopped
- 4 tbsp Curry paste See notes
- 3 tbsp Tomato pureé
- 400 ml Tin coconut milk
- 1/2 tsp Sea salt
- 200 g Unsalted cashew nuts
- 1 tsp Garam masala
Instructions
- Put all of the ingredients into the slow cooker (except the garam masala), pop the lid on and cook on HIGH for 5-6 hours on LOW for 7-8 hours.
- The curry is ready when the vegetables are softened but not broken down. Stir in the garam masala before serving.
- Serve with rice, poppadoms and mango chutney.
To make WITHOUT a slow cooker:
- Cook all the ingredients (except the garam masala) in a saucepan on the hob over a medium heat for 30-40 minutes, softening the onion and garlic before adding the other ingredients. Stir in the garam masala before serving.
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Notes
Curry paste: Unless stated otherwise, use a curry paste to your own tastes and spice level
Check the packet for what is considered a serving for 4 people and adjust the amount in the recipe accordingly. It’s usually 1-2 tbsp per person but it may vary for different brands
Curry powder substitute: You can use this instead of curry paste. 1tbsp curry paste = 1tsp curry powder
Chopping the vegetables: Be sure to cut all of the vegetables quite small here. It helps the texture and helps them cook evenly
Coconut milk: I use full fat here for a creamy texture, but reduced fat will also work
If you don’t have a slow cooker: Cook the ‘slow cook’ ingredients in a saucepan on the hob over a medium heat for 30–40 minutes , adding in the garam masala before serving
Make this a 'dump bag' recipe: Prepare well in advance to save time in future. Simply add all of the raw ingredients into a freezer bag, label and freeze for up to 3 months until it's time to cook. Then defrost and pop it into the slow cooker and cook as normal
Nutrition
Calories: 602kcal | Carbohydrates: 26.6g | Protein: 18.3g | Fat: 45.2g | Saturated Fat: 19.6g | Sodium: 1340mg | Fiber: 7.9g | Sugar: 16g