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
(20 votes)
Cook: 3 Hours 35 Mins
Serves: 4
Price: £1.46 per serving
Nutritional Information
Each 512g serving contains
Energy
1864kj
445kcal
1864kj
445kcal
22%
Fat
27.1g
27.1g
High
39%
39%
Saturates
9.2g
9.2g
Med
46%
46%
Sugars
16.4g
16.4g
High
18%
18%
Salt
0.10g
0.10g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
364kj/87kcal
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.