Vegtetarian Curry in slow Cooker


400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime , juiced, to taste
wholemeal flatbread, to serve

Put 400ml light coconut milk, 3 tbsp mild curry paste, 2 tsp vegetable bouillon powder, 1 deseeded and sliced red chilli, 1 tbsp finely chopped ginger, 3 sliced garlic cloves, 200g chunks butternut squash, 1 sliced red pepper and 1 small halved and thickly sliced aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.

The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in 15g chopped coriander and 160g defrosted peas. The heat of the curry should be enough to warm them through.

Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.


Curried tofu

Serves 4

1 onion, sliced
2 cloves garlic, crushed
5cm knob ginger, peeled and grated
1 tbsp PnP olive oil
1 tbsp (15ml) garam masala
1/2 tsp (3ml) turmeric
1 tbsp (15ml) PnP curry powder
1/2 chilli, deseeded and chopped (optional)
400g fresh tomatoes, skin removed and chopped
1 cup (100g) PnP white mushrooms, sliced
600g firm plain tofu, cubed
1/2 cup (125ml) PnP fat-free plain yoghurt, stabilised with 1/2 tsp (3ml) corn flour
3 cups (150g) PnP baby spinach

Add onion, garlic and ginger to olive oil and fry until soft and translucent. Stir in spices and chilli and fry for 1 minute. Add tomatoes and mushrooms and cook for a further 10 minutes to reduce, stirring occasionally. Stir in tofu and yoghurt. Add a splash of water, if necessary. Simmer for 5-10 minutes, then add the spinach, cover and cook to wilt (2 minutes). Season with pepper and serve wih brown rice.