Name: Yellow curry with vegetables
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 500 ml (17 fl oz/2 cups) coconut cream; 1–2 tablespoons yellow curry paste, to taste; 150 g (5½ oz) green beans; 125 ml (4 fl oz/½ cup) good-quality vegetable stock; 2 small zucchini (courgettes); 100 g (3½ oz) cauliflower; 2 teaspoons grated palm sugar (jaggery) or brown sugar; 1½ tablespoons soy sauce; 150 g (5½ oz) baby corn; steamed rice, to serve; 1 long, thin eggplant (aubergine); coriander (cilantro) leaves, to garnish; 1 small red chilli, seeded and chopped; 1 small red capsicum (pepper), seeds and membranes discarded

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Palm sugar is becoming easier to buy, with many supermarkets now stocking it in the Asian food aisle. You can also find it at Asian grocers.

Ingredients

100 g (3½ oz) cauliflower
1 long, thin eggplant (aubergine)

Method

Chop the cauliflower into florets. Cut the eggplant and capsicum into 1 cm (½ inch) slices.

Put the cauliflower, eggplant and capsicum in the slow cooker. Add the curry paste, coconut cream and stock. Cover and cook on low for 2 hours, or until the cauliflower is tender.

While the curry is cooking, trim the beans and chop into 3 cm (1¼ inch) lengths and cut the zucchini into 1 c