Slow Cooker Veggie Curry

6 Hours Slow Cooker Veggie Curry. Bang it all in and let it slow cook - easy peasy!

Serves: 4 Time: 6 Hours

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Ingredients

(overnight prep)

• 800ml Canned Coconut Milk

• 6 Tablespoons Curry Paste (of your choice)

• 4 Teaspoons Vegetable Bouillon Powder

• 2 Red Chillies, deseeded and sliced

• 2 Tablespoons Ginger, grated

• 5 Garlic Cloves, minced

• 400g Butternut Squash, cut into chunks

• 2 Red Peppers, deseeded and sliced

• 1 Large Aubergine, halved and thickly sliced

• 1 Large Bunch Coriander, chopped

• 320g Frozen Peas, defrosted

• 2 Limes, juiced

• 4 Mini Naans, to serve

Method

1. Add the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic cloves, butternut squash, red pepper and the aubergine into the slow cooker, mix well.

2. Cover with the lid and chill in the fridge overnight.

3. The next morning, cook everything on low for 6 hours, until the vegetables are tender.

4. Just before serving, stir in the coriander and the peas. Continue to cook for 10 more mins on high, until the peas are warmed through.

5. Serve with a squeeze of lime and the naans. Yum!

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