Medium
£6.50
Verified curry lover
- Put the coconut milk, plum tomatoes, vegetable stock, Shemin’s Curry Paste, and Shemin’s Mango Chutney into the slow cooker and mix well.
- Stir in the bell peppers, courgettes, potatoes, aubergine, cauliflower, and fresh coriander. Cook on high for 1-2 hours or low for 2-3 hours until vegetables are cooked through.
- Thirty minutes before finishing, stir in the spinach.
- Season and serve with rice and/or Shemin’s Indian Breads.
Tips:
- For added texture, try roasting the diced potatoes before adding them to the slow cooker. This can bring a delightful crispiness to the dish.
- If you prefer your vegetables less tender, add them to the slow cooker in stages. For example, add bell peppers and courgettes later in the cooking process to retain some crunch.
- Garnish the finished curry with additional fresh coriander, a dollop of yogurt, or a sprinkle of toasted coconut for an extra burst of flavour and visual appeal.
- This curry tends to taste even better the next day, so don’t hesitate to make extra for delicious leftovers.
- If you would like to cook this on the hob, follow the recipe above and simmer for around 45 minutes, until the vegetables are done to your liking.
marion –
can you cook on hob and for how long ?
Hi Marion, the recipe has been updates with this information in the tips section.