Slow cooker vegan vegetable korma
- 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
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.