This spicy plant-based curry recipe is incredibly hands-off, thanks to the slow cooker. For a little twist, you could stir through some dairy-free coconut yogurt and a handful of baby spinach just before serving. Serve with fragrant rice and some mango chutney.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
6 hrs 15 mins
Total Time:
6 hrs 30 mins
Cal/Serv:
212
Ingredients
1Tbsp.
vegetable oil
1
onion, finely chopped
2
-3 green chillies, to taste
2
garlic cloves, crushed
1Tbsp.
garam masala
1/2
-1tsp chilli powder, to taste
1tsp.
ground coriander
11/2
ground cumin
2tsp.
ground turmeric
300g
passata
2
medium sweet potatoes, peeled and roughly chopped into 2cm chunks
1
large aubergine, roughly chopped into 2cm chunks
400g
tin chickpeas, drained and rinsed
Small handful coriander leaves, roughly chopped
Directions
Step 1Heat oil in a medium pan over medium-high heat and fry onion for 8-10min until softened. Deseed and finely chop 1-2 of the chillies (depending how spicy you like it), add to the pan with the garlic and spices and cook for a few min until aromatic.
Step 2Transfer to the slow cooker and stir in the passata, sweet potatoes, aubergine, remaining whole chilli, 300ml water and some seasoning. Cover and cook on low for 51/2hr.
Step 3Stir in the chickpeas, re-cover and cook for 30min. Check seasoning, remove the whole chilli, and stir through coriander before serving.
If you don't like the heat, lower the chillies to 1.
Swap the chickpeas for a tin of drained and rinsed mixed beans, if you like.
If you like this recipe, you'll love our vegan korma.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
