Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One delicious serving provides four of your five-a-day
Prep:10 mins
Serves 2
400ml can light coconut milk3 tbsp mild curry paste2 tsp vegetable bouillon powder1 red chilli, deseeded and sliced1 tbsp finely chopped ginger3 garlic cloves, sliced200g butternut squash (peeled weight), cut into chunks1 red pepper, deseeded and sliced1 small aubergine (about 250g), halved and thickly sliced15g coriander, chopped160g frozen peas, defrosted1 lime, juiced, to tastewholemeal flatbread, to serve
STEP 1Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.STEP 2Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.
