Name: Indian-style vegetable curry
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 140 g (5 oz/1 cup) frozen peas, thawed; 45 g (1½ oz/1 cup) baby spinach leaves; 1 zucchini (courgette), sliced; 3 tablespoons chopped coriander (cilantro) leaves; 400 g (14 oz) tin brown lentils, drained and rinsed; 3 tablespoons plain yoghurt; 2 tomatoes, chopped; 300 g (10½ oz) sweet potato, peeled and cut into 2 cm (¾ inch) chunks; steamed basmati rice, to serve; 350 g (12 oz/2¾ cups) cauliflower florets; 375 ml (13 fl oz/1½ cups) good-quality vegetable stock; 3 tablespoons mild curry paste, such as balti; small handful curry leaves (see Tip); 2 teaspoons finely grated fresh ginger; 1 brown onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Thanks to the brown lentils, this richly flavoured curry is a good source of both protein and iron.

Ingredients

1 brown onion, finely chopped
2 teaspoons finely grated fresh ginger
3 tablespoons <

Method

Put the onion, ginger, curry paste, curry leaves and stock in the slow cooker. Add the cauliflower, sweet potato and tomato and gently mix together. Cover and cook on low for 4–5 hours, or until all the vegetables are tender.

Stir in the yoghurt, lentils, spinach, peas, zucchini and half the coriander. Turn the slow cooker setting to high. Cover and cook for a further 30 minutes, or unt

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Ingredients

Method

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