recipes
Slow Cooker Chickpea And Vegetable Curry

Slow Cooker Chickpea And Vegetable Curry

Curry Food Recipe

250 Mins

Nutrition Facts

Kcal
663
Fat (g)
24.6
Protein (g)
21.2
Carbs (g)
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?

Products used to make this recipe

3.5L Slow Cooker Stealth

3.5L Slow Cooker Stealth

The Stealth 3.5L slow cooker is a generously sized slow cooker with an elegant design, allowing you to cook healthy, delicious meals with ease.

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