This delicious coconut vegetable curry is so easy to make! I make it every now and then, it has about 5 or 6 small servings in it so ideal to keep in the fridge and eat over a few days. The outcome varies every time because I don’t follow any particular recipe. The picture below is using 1 cup of stock and the last photo is using 2 cups of stock for a more watery type of curry. It depends on what you prefer!
4 Garlic Cloves
2 Cups Water
1 Tin of Four Bean Mix
4 Carrots (chopped)
1/2 Tin of Coconut Cream
Handful of Baby Spinach Leaves
Olive Oil for frying
Chop onion into thin slices and add to a pan with garlic (crushed or finely chopped). When slightly brown, mix 1 tablespoon of curry powder, 1/2 tablespoon of tumeric and a sprinkling of coriander seeds with a small amount of water and add to pan (I used an espresso cup to mix my spices).
Quickly add chopped carrot to the pan and saute until brown. Don’t worry if it is still crunchy and not cooked properly, it’s going in the slow cooker!
Cut pumpkin into cubes and add to a slow cooker with 2 cups of vegetable stock. Rinse and drain the tin of four bean mix and add to slow cooker along with carrot and onion mixture from the pan.
Put your slow cooker on whatever setting is used for vegetables! I use a rice cooker and put the ‘saute’ setting on and leave until the carrot and onion is soft (25-30 mins). Once they’re soft, I add 1/2 cup of coconut cream and a handful of spinach and let it cook for another 10 minutes.
Easy, delicious and healthy vegetable curry!