We feel like I say it all the time, “this recipe is so simple” but really, it is! It’s just a matter of chopping all your ingredients and adding them to your slow cooker… Even the most novice of cooks could do this!! I used a store bought red curry paste (make sure to get an additive and preservative-free one) to speed things up, but you could definitely make your own. Just google some recipes as there are heaps out there.
I liked this served with some brown rice, but you could use white rice, quinoa or a tri colour of grains. Either way, it’ll work – oh and it’s delicious with our homemade naan bread.
- 10m
- 6h
Ingredients
- 1 tbsp. coconut oil
- 400 g chickpeas
- 1 c chicken bone broth powder or stock (use vegetable stock if vegetarian)
- 1 zucchini
- 1/4 cauliflower head
- 300 g sweet potato
- 150 g pumpkin
- 2 tbsp. red curry paste
- 2 garlic clove
- 1 brown onion
- 270 mL coconut milk
Instructions
- Dice onion and garlic either by hand or in a thermal cooking appliance 5 seconds/speed 7.
- Heat oil in a frying pan and saute onion, garlic and red curry paste until translucent, add this to your slow cooker.
- Dice all other vegetables (approx. 2 cm cubes) and add these to your slow cooker. I diced them approx 2 x 2 cm.
- Add stock, chickpeas and coconut milk and cook on low for 6 hours.
- Serve with rice and naan bread.
Hi, you have coconut milk down twice in the ingredients, is this correct?
oopsie, all fixed now, thanks for alerting us to this :)
Hi, can you recommend a red curry paste that is additive and preservative free? I can’t find one. Thanks.
Maesri Paste Red Curry which you can get in a can from the supermarket is additive-free.