Slow cooker vegan vegetable korma hero

Slow cooker vegan vegetable korma

Aromatic flavours blend with creamy coconut to bring a satisfying warmth to this veg-packed dish

, 29 September 2020

(12 votes)

Slow cooker vegan vegetable korma
  • 3 Hours 35 Mins

  • Serves: 4

  • Price: £1.46 per serving

Nutritional Info
Each 512g serving contains
  • Energy

    1864KJ

    445KCAL

    22%
  • Fat

    27.1g

    high

    39%
  • Saturates

    9.2g

    high

    46%
  • Sugars

    16.4g

    low

    18%
  • Salt

    0.10g

    low

    2%
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 2 onions, chopped
  • 6 cloves garlic
  • 3cm piece ginger, peeled
  • 2tbsp rapeseed oil
  • 2 bay leaves
  • 6 cardamom pods, bashed
  • 4 cloves
  • 1 cinnamon stick
  • 2tbsp mild curry powder
  • 1tbsp tomato purée
  • 400ml tin reduced-fat coconut milk
  • 180g Trimmed Fine Beans
  • ½ butternut squash, peeled, seeds removed, cut into 3cm cubes
  • 100g cashew nuts, lightly toasted
  • 1 aubergine, cut into 3cm cubes
  • 100g Extra Special Aromatico Tomatoes, halved
  • 100g frozen peas
  • Coriander, to garnish
Method
  • Put the onions, garlic and ginger in a processor and blitz to a coarse paste.

  • Heat the oil in a frying pan on medium; add the bay leaves, cardamom, cloves and cinnamon. Fry for 1 min until fragrant.

  • Stir in the curry powder and fry for 1 min. Add the onion paste. Fry for 5 mins, stirring, until slightly darkened.

  • Stir through the tomato purée and coconut milk. Scrape any caramelised bits off the bottom of the pan and bring to the boil.

  • Transfer the mixture to the slow cooker, then add the beans, squash, cashews and aubergine. Cover and cook on low for 3 hrs.

  • Add the tomatoes and peas. Cover and cook for 30 mins. Garnish with the coriander to serve.