Serves:
6
Vegetable curry
This is a relatively simple vegetarian dish using fresh ingredients. It is done in the slow cooker and can therefore be prepared the night before. The large slow cooker: 4–5 litres (4–5 US liquid quarts) is switched on in the morning and the meal is ready to eat when you get home.
If you desire to prepare this dish as part of a weight maintenance regimen, a piece of naan bread is an acceptable accompaniment.
Ingredients
1
large carrot coarsely chopped
1
large leek thickly sliced
400
grams
green beans halved
400
grams
canned chickpeas
600
grams
kumara chopped coarsely
A dozen small button mushrooms
150
grams
baby spinach leaves
2
cloves of garlic, crushed
2
teaspoons
black mustard seeds
2
teaspoons
ground cumin
2
teaspoons
garam masala
1
teaspoon
ground turmeric
400
millilitres
vegetable stock cube
400
grams
caned diced tomatoes
400
millilitres
can coconut milk
Method
1.Cook the leek and garlic in a large frying pan with some vegetable oil.
2.Add spices and cook, stirring, until fragrant.
3.Add to the stock and bring to the boil.
4.Poor the stock mixture into the slow cooker.
5.Add the undrained tomatoes, kumara, carrot, beans and coconut milk and cook on low for 5 hours.
6.Add chickpeas and mushrooms and cook on high for a further hour.
7.Stir in the baby spinach.