This vegan, nuts-free, eggs-free and lactose-free vegetable curry is an Asian delight made with coconut milk, butternut squash, red bell peppers, eggplants and coriander – all cooked in a slow cooker with frozen peas to finish.
Special diets: Vegetarian | nuts-free | vegan | eggs-free | lactose-free |
️Allergens: gluten | soy |
⏱ 1216 mins – easy
🍽 2 servings – 768 kcal per serving
|
Serving
0g |
Fat
55g |
Sat. fat
42g |
Sodium
414mg |
|
Carbs
68g |
Fibers
25g |
Sugars
26g |
Proteins
16g |
INGREDIENTS
- 1¾ cups coconut milk
- 3 tbsp curry paste
- 2 tsp vegetable broth cubes
- 1 red chili pepper
- 1 tbsp ginger
- 3 cloves garlic
- 7 oz butternut squash
- 1 red bell pepper
- 1 eggplant
- ½ oz coriander
- 6 oz frozen peas
- 1 lemon
- 1 flatbread
TOOLS
- 1 zester
- 1 squeezer
- 1 peeler
- 1 knife
- 1 spoon
- 1 slow cooker
- 1 fridge
- 1 lid
STEPS
Deseed red chili pepper.
Slice the deseeded red chili pepper.
Deseed red bell pepper.
Slice the deseeded red bell peppers, then peeled garlic.
Peel butternut squash.
Cut butternut squash and eggplant into chunks, then chop coriander.
Zest lemon with a zester.
Squeeze lemon with a squeezer.
Peel and chop ginger.
Put coconut milk in a slow cooker. Add red chili peppers, red bell peppers, garlic, butternut squash, eggplants, ginger, lemon zest, and vegetable broth cubes. Stir with a spoon, cover with a lid, and chill in the fridge for 14 hours. Take out from the fridge, cook for 6 hours, then remove the lid. Add coriander, frozen peas, lemon juice, and curry paste. Stir again for 2 minutes to get vegetable curry.
Serve vegetable curry with rice and flatbread.
It’s ready to be served !
