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Slow cooker vegetable curry
Fruit and vegetables
pinch dried red
chilli
flakes
8–10
spring onions
, trimmed and cut into 1cm/½in slices
600g/1lb 5oz
potatoes
, peeled and cut into roughly 2cm/¾in chunks
2 large
carrots
(around 300g/10½oz), peeled and cut diagonally into 1cm/½in slices
2 large red
peppers
, seeds removed and cut into roughly 3cm/1¼in chunks
finely sliced red
chilli
, to garnish
chopped
fresh coriander
, to garnish
Tins, packets and jars
3 tbsp crunchy
peanut butter
400ml tin full-fat
coconut milk
freshly cooked
rice
, to serve (optional)
Cooking ingredients
2 tbsp medium
curry powder
1 tbsp dark
soy sauce
1 tbsp soft light
brown sugar
200ml/7fl oz hot
vegetable stock
, made with 1 stock cube
50g/1¾oz roasted
peanuts
, roughly chopped, to garnish
Back to recipe
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