Slow cooker veggie curry

As my job requires shift work and many late shifts, its not that often that we get to eat together. Therefore, when we do get the chance to have dinner together I try to make the effort to cook something decent. That being said, neither Rob nor I are particularly good chefs and if I am honest there are a million other things I would rather be doing that spending an entire day cooking. That is one of the reasons why our slow cooker has to be the most used gadget in our kitchen. 

Rob and I are both massive curry fans so it was only natural that we would eventually find a slow cooker curry that we both loved. I love vegetable curry as it is so hearty and good for you. You really don't need meat with this meal. 

Ingredients:

1 can chick peas

1 can chopped tomatoes 

1 cup light coconut milk

1 apple

1 sweet potato 

1 onion

2 carrots

2 cups cauliflower

2 cups spinach

1/4 jar of curry paste

1 tablespoon ginger

1 tablespoon garlic (we use the minced stuff you get in jars from the world food aisles).

1. Chop up the onion and apple. Add some oil to a large pan and then saute the apple and onion for about five minutes - until they have browned and softened.

2. Add the ginger and garlic to the pan. Mixed together and heat for about a minute.

3. Add the curry paste and cook through for a further three minutes. 

4. Place the chickpeas, tomatoe, diced sweet potato and carrots and cauliflower into the slow cooker. Add the onion and apple mix. Stir. Heat on high for six hours. If you like it spicy add a drop of hot pepper sauce. 

5. Add the coconut milk and spinach to the mix and heat through.

6. Serve!

We serve ours with brown rice but it can also be eaten on its own. I would say the recipe makes about six large potions. We also figured out that the entire recipe only costs about £2 - what an absolute bargain. It is also easy to freeze, great reheated and I think it tastes better the following day.