VEGGIE SLOW COOKER 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

VEGGIE SLOW COOKER CURRY RECIPE - BBC FOOD

Veggie slow cooker curry recipe - BBC Food image

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.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 248kcal, CarbohydrateContent 38g, FatContent 6.5g, FiberContent 7.5g, ProteinContent 6g, SaturatedFatContent 0.5g, SugarContent 16.5g

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SLOW COOKER VEGETABLE CURRY RECIPE | BBC GOOD FOOD

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
From bbcgoodfood.com
Total Time 6 hours 10 minutes
Category Dinner, Main course, Supper
Calories 391 calories per serving

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.

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VEGGIE SLOW COOKER CURRY RECIPE - BBC FOOD

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.
From bbc.co.uk
Reviews 4.3
Cuisine Indian
Calories 248kcal per serving

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