This is my vegan alternative to my Slow Cooked Lamb Curry. It is cheap and easy to prepare, deliciously filling and loaded with veg that will nourish your body.
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp minced chilli
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp tumeric
- 1 tsp maple syrup
- 1 medium head of cauliflower, chopped
- 2 400g tins chick peas, drained and rinsed
- butternut pumpkin, about 1kg, diced into roughly 2cm cubes
- green beans, about 600g cut into roughly 3cm peices
- spinach, about 3 large handfuls, roughly chopped
- 800g tin of crushed tomatoes
- 200g coconut cream
- Brown rice to serve.
Place the pumpkin, cauliflower and chick peas in the bottom of the slow cooker and turn on to low.
Heat the oil in a frying pan and saute the onion until it is slightly translucent. Add in the dry spices and cook for another 2 minutes.
Add in the garlic, ginger and chilli and cook for a further 2 minutes.
Add the tomatoes to the pan and stir until well combined with the spices. Add syrup and stir.
(For a Thermal Cooker: Chop the onion on speed 5 for about 10 seconds,scrape down sides and add oil. Cook on steam temp, speed 1 for 5 minutes. Add in dry spices and cook for a further 2 minutes. Add in Garlic, ginger and chilli and cook on steam temp, speed 1 for 2 minutes. Add tomatoes and stir on speed 4 for 10 seconds, then cook on steam temp, speed 2 for 3 minutes)
Pour the tomato and spice mix over the top of the vegetables in the slow cooker.
Return the lid to the slow cooker and cook on low for 2 hours.
Add in the green beans and cook for a further 2 hours.
Stir in the spinach and coconut cream (don’t shake the can, but use the thickest part at the top of the tin for a creamier sauce). Turn the cooker up to high for the final half hour but leave the lid off the slow cooker to allow some of the liquid to evaporate, stirring occasionally.
Serve with brown rice.
This quantity of curry serves about 10-12.
Freezes and defrosts well.