Easy slow cooked vegetarian curry
- Serves 4
- Prep time: 20 minutes | Cooking time: 4 - 5 hours
This simple vegetarian curry is easy to throw together and packs loads of flavour. For meatless Mondays, or vegetarian households or guests, it’s a great idea to store some meat-free meals in your freezer. This slow cooker curry can easily be converted for quick cooking as well. Follow the recipe as-is, or adapt it as follows: If you’re vegan, or cooking for anyone with a restrictive diet, check the ingredients on your red curry paste and avoid any that list shrimp or fish sauce. Try this out with any other curry paste — it works just as well!
Ingredients
3 large kumara, diced
1 can chickpeas, drained & rinsed
1 onion, sliced
2 Tbsp red curry paste
1 tin coconut cream
1 Tbsp soy sauce
½ Tbsp sugar
Ingredients for side dishes
2 cups rice
2 cups green beans
Method
In a snaplock bag, add all ingredients and freeze.
Remove from the freezer the night before so it defrosts overnight.
Place the ingredients in a slow cooker and cook for 4-5 hours on low, or until the kumara is cooked through.
If there is quite a bit of liquid, thicken with 2 Tbsp flour mixed with a small amount of water and stir through, cook on high for 10-15 mins to thicken up. Add more flour/water mix if needed.
Season and serve with plain rice and steamed green beans. Garnish with coriander.