An easy slow cooked vegetarian curry.


Ingredients (serves 6)

  • 1 Onion, thinly sliced
  • 2-4 tbsp Rogan Josh Curry Paste (I use 4 but I like it hot)
  • 400 grams Diced Tomatoes
  • 1 1/2 cups Vegetable Stock
  • 250 grams Pumpkin, diced
  • 250 grams Cauliflower, trimmed into small florets
  • 400 grams Chickpeas, rinsed, drained
  • 200 grams Frozen Peas
  • To serve:
  • Rice, yoghurt and chopped coriander

Method

  1. Add all ingredients except for peas to the slow cooker.
  2. Cook on low for 6-8 hours or until cauliflower and pumpkin are cooked. Stir through peas just before the end of cooking (approximately 10-15 minutes).
  3. Serve with rice, yoghurt and coriander.

Notes... This tastes even better the next day. Adjust the amount of curry paste to suit your own personal preference.
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