Slow cooker vegetable curry

Name: Slow cooker vegetable curry
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 2 servings
Ingredients: 400 ml Light coconut milk; 3 tbsp Mild curry paste; 2 tsp Vegetable bouillon powder; 1 Red chilli (Deseeded, sliced); 1 tbsp Ginger (Finely chopped); 3 Garlic cloves (Sliced); 200 g Butternut squash (Peeled, cut into chunks); 1 Red pepper (Deseeded, sliced); 1 Small aubergine (Thickly sliced); 15 g Coriander (Chopped); 160 g Peas (Frozen, defrosted); 1 Lime (Juiced); Wholemeal flatbread (To serve)

Chef DefneKitchen Studio chef · October 17, 2026

A mild coconut curry of butternut squash, aubergine, pepper and peas that cooks unattended in the slow cooker. Leftovers freeze well.

10 minPrep

6 hCook

2Servings

391 kcalCalories

Calories are an AI estimate, for information only.

Ingredients · 13

2 servings

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Light coconut milk400 ml
Mild curry paste3 tbsp
Vegetable bouillon powder2 tsp
Red chilliDeseeded, sliced1
GingerFinely chopped1 tbsp
Garlic clovesSliced3
Butternut squashPeeled, cut into chunks200 g
Red pepperDeseeded, sliced1
Small aubergineThickly sliced1
CorianderChopped15 g
PeasFrozen, defrosted160 g
LimeJuiced1
Wholemeal flatbreadTo serve

Method · 3 steps

1
Put the squash, aubergine, pepper, garlic, ginger, chilli, bouillon powder, curry paste and coconut milk into the slow cooker pot, stir well, then cover and chill overnight.
2
Cook on the low setting for 6 hrs; the vegetables should be very soft by then.
3
Add the defrosted peas and coriander and stir; the curry's own heat will warm them through. Taste, and squeeze in some lime if you would like extra sharpness. Serve with wholemeal flatbread.

Slow cooker vegetable curry

Ingredients · 13

Method · 3 steps

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