?Vegetable Curry⠀


?Vegetable Curry⠀

⭕Ingredients⠀

?400ml can light coconut milk⠀

?3 tbsp mild curry paste⠀

?2 tsp vegetable bouillon powder⠀

?1 red chilli, deseeded and sliced⠀

?1 tbsp finely chopped ginger⠀

?3 garlic cloves, sliced⠀

?200g butternut squash (peeled weight), cut into chunks⠀

?1 red pepper, deseeded and sliced⠀

?1 small aubergine⠀

?15g coriander, chopped⠀

?160g frozen peas defrosted⠀

?1 lime juiced to taste⠀

?wholemeal flatbread, to serve⠀



?Method⠀

?Put 400ml light coconut milk, 3 tbsp mild curry paste, 2 tsp vegetable bouillon powder, 1 deseeded and sliced red chilli, 1 tbsp finely chopped ginger, 3 sliced garlic cloves, 200g chunks butternut squash, 1 sliced red pepper and 1 small halved and thickly sliced aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.⠀

?The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in 15g chopped coriander and 160g 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.⠀
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