Lockdown Larder: Slow Cooker Vegetable Curry

18 May 2020

Hello, and welcome to a new series on WLDN - Lockdown Larder! 


Every Monday, I will be posting one of our favourite recipes we love in our household, and, none of the ingredients will be super fancy - so you should be able to pick these up in your local supermarket easy! Heck, you may already even have them in your fridge and/or kitchen cupboards. 

So, let's crack on with the first recipe in the series...

This is a new favourite in our household. We don't have a slow cooker, but we have a casserole dish, so we use this, and put it in the oven around lunchtime, and leave alone until dinner. You can use any vegetables you have, and you can freeze any leftovers for another day. Plus, it takes less than 10 minutes to prepare - something we can get on board with!


Ingredients
400ml can of light coconut milk
3 tbsp mild curry paste 
1 tbsp of finely chopped ginger (if you have ginger puree, that's also fine to use)
3 cloves of garlic, sliced
200g sweet potato (peeled)
1 red pepper, deseeded and sliced
1 small courgette
1/2 cauliflower, chopped into mini florets
2 handfuls of spinach
1 red chilli, deseeded and sliced
Coriander, chopped (optional)
Wholemeal flatbread, to serve

Put the coconut milk, curry paste, ginger, garlic and chilli into the dish. Give it all a good stir, and then add the vegetables. Mix together, and then cover with the lid, and place in the oven at 100 degrees for 6 hours, stirring occasionally. 

Slow Cooker Vegetable Curry

Taste, and sprinkle with the coriander (if you fancy) and serve with the flatbread. 

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