Monday, April 17, 2017

Slow Cooker Vegetable Curry

 
Slow Cooker Vegetable Curry

This week I have been making vegetable curry in my slow cooker. If you like a really fiery curry, often a vegetable curry is the way to go. The veg absorbs a lot of the heat from the spices and really packs a punch! The advantage of using the slow cooker (apart from the usual bonus of leaving it to do its thing)  is that it keeps the curry very low calorie because no curry paste or oil is needed. Add that to the fact that veg and pulses in themselves are packed full of nutrients and protein, and you're on to a winner all round. This slow cooker vegetable curry has around 160 calories for a pretty big portion. Can't ask for better than that!

I love everything about having a curry. Naan bread in particular is a hot favourite for me. I would rather have curry and Naan than have any rice. I'm hoping one of my friends who are experts in Asian cooking will teach me how to make them myself one day. The shop-bought ones are such a disappointment, but I made do with them!

  For this veg curry, I used butternut squash, potato, chickpeas, orange pepper, onion, coconut milk and plenty of chilli! You could adapt it by adding or swapping out your favourite veg. Cauliflower would be a lovely one to include. I made this version quite spicy by using fresh chillis and chilli powder, but you could swap that out for a mild chilli if you prefer less heat. Make a big batch today and pop some in the freezer for next week.  

Slow Cooker Vegetable Curry

If you are following a calorie controlled diet, like My Fitness Pal, this recipe is around 160 calories per portion. If you are following Slimming World this is a 1 syn vegetable curry if you use Alpro light coconut milk. Other light coconut milks are 3-4 syns per portion.


Make Slow Cooker Vegetable Curry

If you need a printable version of the recipe, click here: Slow Cooker Vegetable Curry Printable Recipe

Ingredients
(serves 4-5)

1 butternut squash
2 medium potatoes
1 orange pepper
1/2 an onion
400g chickpeas
400g chopped tomatoes
2 red chillies
1 tsp cumin
1 tsp paprika
2 tsp garam masala
2 tsp hot chilli powder
1 tsp turmeric
75 ml vegetable stock
400ml light coconut milk

Method

1. Peel the butternut squash and chop into medium chunks.
2. Peel the potato and chop into small chunks.
3. Add both to the slow cooker.
4. Chop the onion and the orange pepper into small chunks and add to the pot.
5. Tip the chopped tomatoes in.
6. Rinse the chickpeas and tip those in too.
7. Add all the spices and chop the chillies finely and add, if using.
8. Shake the can of coconut milk well, open and pour into the pot.
9. Make the veg stock and add that as well.
10. Give everything a good stir and season with a pinch of salt.
11. Cook on low for 8 hours, medium for 6 or high for 4. If near the end of cooking, you think there's too much liquid, move the lid slightly to the side for the last half hour.
12. Optional- thicken with a little plain yoghurt stirred though. Serve with rice and all the trimmings!

Slow Cooker Vegetable Curry ingredients

Slow Cooker Vegetable Curry cooking


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