VEGETABLE CURRY RECIPES

Name: Slow cooker vegetable curry
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 2
Ingredients: 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

SLOW COOKER VEGETABLE CURRY RECIPE | BBC GOOD FOOD

Slow cooker vegetable curry recipe | BBC Good Food image

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 2

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 391 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 14 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.1 milligram of sodium

VEGETABLE CURRY FOR A CROWD RECIPE | BBC GOOD FOOD

Vegetable curry for a crowd recipe | BBC Good Food image

This vegetarian curry is great for feeding a group of mates on a budget, or make a batch to freeze.

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1 large potato, diced
1 small butternut squash, peeled, deseeded and diced
1 aubergine, diced
6 tbsp tikka masala paste
3 tbsp vegetable oil
2 onions, sliced
680g-700g jar tomato passata
400g can coconut milk
2 red peppers, sliced
2 courgettes, diced
few coriander sprigs, to serve
rice or naan bread, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden – add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.
When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.

Nutrition Facts : Calories 263 calories, FatContent 17 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.28 milligram of sodium

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