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Slow cooker vegetable curry

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Slow cooker vegetable curry

With no pre-cooking necessary, this mild and creamy coconut curry can be quickly assembled and left to bubble happily for up to 5 hours. Sprinkle with chopped peanuts, chilli and coriander and serve on its own or with rice.

Ingredients

Method

  1. Put the peanut butter, curry powder, soy sauce and sugar in a large bowl. Add roughly half of the stock and whisk until the peanut butter dissolves – leaving just the nutty pieces.

  2. Whisk in the coconut milk until well combined. Stir in the remaining stock and the chilli flakes. Pour into a slow cooker pot.

  3. Set aside 1 sliced spring onion for the garnish. Add the potatoes, carrots and the remaining spring onions to the slow cooker pot and stir well. Scatter the peppers on top but do not stir. Cover with a lid and cook on high for 4–5 hours, or until the vegetables are tender and the sauce has thickened. Stir lightly.

  4. Transfer the curry to four warmed deep bowls and sprinkle with the peanuts, chilli, coriander and sliced spring onion. Serve with rice, if preferred.

Recipe Tips

It’s best to choose a fairly waxy white potato for this recipe, rather than a floury one, such as King Edward, as they keep their shape better during the slow cooking. But both will work, so do not worry too much – just use what you have.

Add extra vegetables to the curry if you like, or stir in a tin of beans or chickpeas. You may need to adjust the cooking time.

If you don’t fancy a veggie curry, add lightly browned chicken thighs at the beginning of the cooking time. For a fishy version, stir in cubes of salmon or prawns at the end of the cooking time, cover and cook for an extra 10–15 minutes or until hot through.

It is possible to cook this curry on low too but the timings don’t vary by much. Try 5–6 hours on low. Any longer and you risk overcooking the vegetables.

The curry can be prepared ahead and will keep well in the fridge for a couple of days. Reheat in a microwave or in a saucepan over a medium heat, adding an extra splash of water if needed.

A slow cooker that holds around 4 litres/7 pints works best for this dish.