Slow Cooker Coconut Green Beans Curry
A slow cooker curry is one of the easiest and tastiest meals to make. This one's made from spices, chopped tomatoes, coconut milk, chickpeas, veg, ginger, garlic and a dollop of miso for extra umami flavour. It's colourful, creamy, delicious and easy.
Substitute:
- No pumpkin? Swap for sweet potatoes, carrots, butternut squash, potatoes or aubergine (or any other veg).
- No curry powder? Use garam masala, curry paste or ground cumin .
- No miso paste? Try it with soy sauce.
- No rice? Serve your curry with quinoa, couscous, barley or even leftover pasta.
- No coriander? Use parsley.
Prep time: 20 minutes
Cook time: 180 minutes
Total time: 200 minutes
Servings: 6
Ingredients:
For the base:
1 Can coconut milk (400 ml)
1 Can chopped tomatoes (400 g)
Can chickpeas (400 g - drained and rinsed )
1 tbsp Ginger (chopped )
1 tbsp Ground turmeric
1 tbsp Curry powder
2 Garlic cloves (chopped )
1 tbsp Miso paste
For the veggies:
200 g Green beans (trimmed and cut in half )
800 g Pumpkins (peeled and chopped )
3 Onions (chopped )
2 Tomatoes (quartered )
1 Red pepper (chopped )
For serving:
Rice (cooked )
Fresh coriander (chopped )
Recipe:
- Add all the ingredients (apart from the green beans, rice and fresh coriander) to a slow cooker. Add 200 ml of water and give it a good stir.
- Turn the slow cooker to high and cook for 2.5 hours, or until the veg is tender and the curry has thickened.
- Add the green beans and cook for another 30 minutes.
- Serve with rice and fresh coriander. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.
