Slow cookers aren’t limited to cool weather. They save you time and energy standing over a hot stove in the heat of summer or when autumn days are still warm. Using a slow cooker for this recipe makes it a low prep weekday dinner that you can come home to. Vegan-friendly and hearty but light, this recipe makes quite a quantity. Freeze leftovers for another time. You will find the sweet potato breaks down and thickens the sauce nicely.
Ingredients
4 Potatoes, Diced1 Large Sweet Potato, Diced,2 Tomatoes, Diced3 Carrots, Diced¼ of a CauliflowerA handful of beans, topped, tailed and halved1 garlic clove, finely chopped2 teaspoons fresh ginger, finely chopped Tin Chickpeas, drained4 tsp Curry Powder (start with 2 if you are wary of curry, you can always add more after a taste toward the end)1 ½ cups vegetable stock 1 x tin coconut milk Frozen PeasWhat you need
Slow cookerKnifeCutting board Measuring cupsMeasuring spoonsLarge spoonMethod
Dice all the fresh vegetables. Add the fresh vegetables, chickpeas, and stock to the slow cooker. Stir well. Add the curry powder, garlic and ginger and stir again. Cook on medium for 6 hours.
In the last hour of cooking, add coconut milk and peas. (This is when it starts to smell like curry.) Stir well. Taste test and add more curry powder at this point if you want to.
Serve with Papadums or Naan, rice and a little fresh baby spinach.
