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Slow Cooker Veggie Coconut Curry

Fresh, fragrant and full of flavour: this is a midweek dish that won’t let you down. Bung everything in the slow cooker in the morning, and come back to a simmering slow cooker veggie coconut curry.

Chickpea, Spinach, Potato Curry

Ingredients


1 tbsp olive oil
4 carrots, sliced
1 onion, thinly sliced
2 tbsp curry powder
½ tsp cayenne
½ tsp turmeric
3 garlic cloves, peeled and sliced
4-5 new potatoes, chopped into small chunks
2 tins chickpeas, drained and rinsed
2 tomatoes, quartered
750ml – 1L vegetable stock
½ tin coconut milk
3 large handfuls of spinach
Brown rice, to serve

Method


 

  1. Heat the oil in a pan and fry the onion and carrots for 3 – 4 minutes
  2. Add the curry powder, turmeric, cayenne, garlic and cook for another 2 minutes until fragrant
  3. Place the potatoes at the bottom of the slow cooker; add the chickpeas and tomatoes on top
  4. Pour in the vegetable stock, cover and cook for 6 hours on a low heat
  5. After 6 hours, pour add the coconut milk and spinach; cook for another 15 minutes on high
  6. Serve up with lots of brown rice

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