Slow Cooked Vegetable Curry is a hearty, flavour packed main meal dish that is vegetarian and vegan friendly. Featuring all your favourites including sweet potato, cauliflower, onion, garlic, ginger, coconut milk and a delicious mix of herbs and spices that is guaranteed to keep everyone happy - give it a go!
Sweet potato | 600 Gram , peeled and diced into 1cm pieces | |
Cauliflower | 400 Gram , cut into florets (((about 1/2 a small head))) | |
Brown onion | 1 Small , diced | |
Minced garlic | 2 Teaspoon | |
Minced ginger | 2 Teaspoon | |
Mild curry paste | 1/4 Cup (4 tbs) (((I used Korma Paste)))) | |
Canned chickpeas | 800 Gram , drained (((2 x 400g Cans))) | |
Canned diced tomatoes | 400 Gram (((1 can))) | |
Vegetable stock | 1 3/4 Cup (28 tbs) | |
Baby spinach leaves | 50 Gram | |
Coconut milk | 1/2 Cup (8 tbs) | |
Salt | To Taste | |
Pepper | To Taste | |
Vegetable oil | 2 Tablespoon |
For directions, please watch the video.
Serving size
Calories 343Calories from Fat 114
% Daily Value*
Total Fat 13 g20%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 818 mg34.08%
Total Carbohydrates 50 g16.7%
Dietary Fiber 10 g40%
Sugars 5 g
Protein 9 g18%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet