Ingredients

The following ingredients have 4 Servings
  • 400 ml can light coconut milk
  • 1 tbsp mild curry powder
  • 1 vegetable stock cube (crumbled)
  • 1 red chilli (deseeded and sliced)
  • 1 thumb sized piece of ginger (finely chopped)
  • 2 medium sized sweet potatoes (peeled and chopped)
  • 1 red pepper (deseeded and sliced)
  • 1 medium sized courgette (chopped into small chunks)
  • 150 g frozen peas
  • Freshly ground salt and pepper
  • 2 tbsp coriander (freshly chopped)

Instruction

  • Place all of the ingredients except the frozen peas and coriander into your slow cooker dish, stir well, cover and place in the fridge ideally overnight or for at least 6 hours.
  • Once marinated cook on low for 4 – 5 hours until the vegetables are cooked to your liking.
  • Switch off power and then stir in the frozen peas and leave to sit for 10 – 15 minutes until the peas are heated through.
  • Season to taste and serve with the coriander scattered over.