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Veggie slow cooker curry
Fruit and vegetables
1
onion
, thinly sliced
2
garlic
cloves, very thinly sliced
500g/1lb 2oz
butternut squash
, peeled and cut into roughly 2cm/¾in chunks
1
carrot
, peeled, halved lengthways and cut into roughly 1cm/½in slices
200g/7oz frozen
spinach
Tins, packets and jars
3 tbsp Indian medium
curry paste
, such as tikka masala or rogan josh
2 tbsp
plain flour
400g/14oz can
chopped tomatoes
400g/14oz can
chickpeas
, drained and rinsed
freshly cooked
basmati rice
, plain or soya yoghurt and assorted chutneys and pickles
Cooking ingredients
1 tbsp
sunflower oil
1 tsp soft light
brown sugar
400ml/14fl oz hot
vegetable stock
(made with 1 stock cube)
Back to recipe
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