Recipes
Recipes

Slow cooker vegan vegetable korma

Aromatic flavours blend with creamy coconut to bring a satisfying warmth to this veg-packed dish

Aromatic flavours blend with creamy coconut to bring a satisfying warmth to this veg-packed dish

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(20 votes)
Cooking Time

Cook: 3 Hours 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.46 per serving

Nutritional Information

Each 512g serving contains

Energy
1864kj
445kcal
22%
Fat
27.1g
High
39%
Saturates
9.2g
High
46%
Sugars
16.4g
Low
18%
Salt
0.10g
Low
2%
of your reference intake.
Typical energy values per 100g:
364kj/87kcal

Ingredients

2 onions, chopped

6 cloves garlic

3cm piece ginger, peeled

2tbsp rapeseed oil

2 bay leaves

6 cardamom pods, bashed

4 cloves

1 cinnamon stick

2tbsp mild curry powder

1tbsp tomato purée

400ml tin reduced-fat coconut milk

180g Trimmed Fine Beans

½ butternut squash, peeled, seeds removed, cut into 3cm cubes

100g cashew nuts, lightly toasted

1 aubergine, cut into 3cm cubes

100g Extra Special Aromatico Tomatoes, halved

100g frozen peas

Coriander, to garnish

Method

1
Put the onions, garlic and ginger in a processor and blitz to a coarse paste.
2
Heat the oil in a frying pan on medium; add the bay leaves, cardamom, cloves and cinnamon. Fry for 1 min until fragrant.
3
Stir in the curry powder and fry for 1 min. Add the onion paste. Fry for 5 mins, stirring, until slightly darkened.
4
Stir through the tomato purée and coconut milk. Scrape any caramelised bits off the bottom of the pan and bring to the boil.
5
Transfer the mixture to the slow cooker, then add the beans, squash, cashews and aubergine. Cover and cook on low for 3 hrs.
6
Add the tomatoes and peas. Cover and cook for 30 mins. Garnish with the coriander to serve.