This super simple Slow Cooker Vegetarian Curry recipe is so tasty that you would never believe it takes so little effort to prepare!
This week I bought two packets of prepared sweet potato and butternut squash from the reduced section. They were only 50p per pack which is great value considering I was planning to use it to make my favourite spicy sweet potato and butternut squash soup with.
But then I realised that I’d somehow missed a vital ingredient for the next night’s tea so it was a case of either popping to the shop to buy it or sacrificing my soup to use my sweet potato and butternut squash in the curry I’d been planning.
Guess what I decided?
The next morning before work, I spent about 90 seconds throwing everything in the slow cooker and by the time I got in from work there was an amazing curry bubbling away ready to be served.
Slow Cooker Vegetarian Curry Recipe
2 tins of chopped tomatoes
1 tin coconut milk
1 tin of chickpeas, drained
1/2 an onion, chopped (or in my case, a handful of chopped frozen onion)
Butternut squash and sweet potato (I used two bags of prepared and even if they weren’t reduced, I’d still be tempted to use them to make life easier)
Curry powder to taste (I use a couple of tablespoons of the mild but you can use more or less depending on your taste and if you’re feeling really brave – go hot)
A couple of handfuls of baby spinach
- Add everything but the spinach to the slow cooker and cook on low for 6-8 hours. We ate ours after 7 hours because it smelled amazing and we couldn’t wait any longer.
- A couple of minutes before serving, roughly tear up the spinach leaves and add to the slow cooker, stirring it through the curry.
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