Nutrition Facts
Kcal
663
663
Fat (g)
24.6
24.6
Protein (g)
21.2
21.2
Carbs (g)
86.6
86.6
- 1 large red pepper, chopped into small pieces
- 1kg pumpkin, chopped into small pieces
- 1 small cauliflower, cut into florets
- 300g green beans, halved
- 3 tomatoes, roughly chopped
- 400g can of chickpeas, drained and rinsed
- 400ml can of coconut cream
- 2 tsp vegetable oil
- 250ml vegetable stock
- 2 tbsp Madras curry paste
- 2 tbsp ground coriander
STEP 1
Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and ground coriander and cook for 30 seconds. Be sure to stir regularly to avoid it sticking or burning. Add a small amount of water if necessary.
STEP 2
Add the stock and bring to a simmer. Then, transfer to your slow cooker. Our new 3.5l Stealth Slow Cooker is a perfect choice, with its range of control options and glass lid so you can easily check on how your delicious curry is coming along!
STEP 3
Add the pepper, pumpkin and coconut cream, then cover. Cook on a high setting for 1hr 30mins, or on low for 3hrs.
STEP 4
Add the pepper, pumpkin and coconut cream, then cover. Cook on a high setting for 1hr 30mins, or on low for 3hrs.
STEP 5
Serve with your choice of accompaniment. Why not try a scoop of Greek yoghurt and some naan bread?
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