SLOW COOKER VEGGIE CURRY
This is my new favourite recipe. It is low calorie, high fibre and high in protein. It comes tops for taste, for ease of making and for the super nutritious ingredients. A recipe that is 100% plant based (9 different plants), your gut bacteria will love it. It is suitable for vegan or vegetarian dietary preferences, but my meat loving hubby raved about it. And of course feel free to add in meat or poultry if that's your taste.
I have amended it slightly to reduce the calories a bit without compromising the taste. I kinda do that with all recipes I come across to help support my weight loss clients. This recipe is now a firm favourite and will be part of the meal plans I share on the Happy and Healthy Weight Loss Programme starting June 2nd.
I halved the curry paste and supplemented with extra curry powder.
I halved the coconut milk and added 1/2 tin tomatoes.
Other amendments you could make would be to add any vegetable or meat you fancy.
Super Simple in the Slow Cooker but ok for normal cooking too
2 tablespoons curry paste, and curry powder to taste (about 1/2 teaspoon for me)
1 sweet potato
400g tin chickpeas (well rinsed)
½ can chopped tomatoes
½ can coconut milk (I use full fat for maximum filling power)
½ cup water
Wash, peel, chop veg into similar size chunks.
In a jug crumble the stock cube, curry paste and powder and mix with water, coconut milk and tomatoes.
Add veg, liquid and chickpeas to slow cooker and mix well.
Lid on and cook on high for 4-6 hours or low for 6-8 hours.
If you don’t have a slow cooker cook in a large saucepan on medium head with lid on but stir regularly. A little extra water may be needed.
This is a very forgiving recipe in terms of ingredients and cooking time. Another point to note is that the curry will change in taste depending on the paste you used. I've used both Jalfrezi and also Tikka Masala and loved them both.