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Slow Cooked Vegetable Curry is a hearty, flavour packed main meal dish that is vegetarian and vegan friendly. Featuring all your favourites including sweet potato, cauliflower, onion, garlic, ginger, coconut milk and a delicious mix of herbs and spices that is guaranteed to keep everyone happy – give it a go!
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INGREDIENT LIST:
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600g of Sweet Potato (peeled and diced into 1cm pieces)
400g of Cauliflower (about 1/2 a small head – cut into florets)
1 Small Brown Onion (diced)
2 Teaspoons of Minced Garlic
2 Teaspoons of Minced Ginger
1/4 Cup of Mild Curry Paste (I used Korma Paste)
2 x 400g Cans of Chickpeas (drained)
400g Can of Diced Tomatoes
1 3/4 Cups of Vegetable Stock
50g of Baby Spinach Leaves
1/2 Cup of Coconut Milk
Salt and Pepper
Vegetable Oil
Rice (to serve)
NOTE: This is a MILD curry. To heat things up, use a hotter curry paste or add additional spices to suit your personal taste π
Preparation Time: About 20 minutes
Cooking Time: 4 hours on HIGH setting or 6 – 8 hours on LOW setting
SERVES 6 – 8
All measurements and temperatures are in Australian Metric. For a free conversion chart, visit my website: http://www.onepotchefshow.com/measurement-conversion-chart/
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Music Track:
βBright Wishβ
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
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