Slow Cooked Vegetable Curry

1. Put the coconut milk, plum tomatoes, vegetable stock, Shemin’s Curry Paste, and Shemin’s Mango Chutney into the slow cooker and mix well.
2. Stir in the bell peppers, courgettes, potatoes, aubergine, cauliflower, and fresh coriander. Cook on high for 1-2 hours or low for 2-3 hours until vegetables are cooked through.
3. Thirty minutes before finishing, stir in the spinach.
4. Season and serve with rice and/or Shemin’s Indian Breads.

Tips:

• For added texture, try roasting the diced potatoes before adding them to the slow cooker. This can bring a delightful crispiness to the dish.
• If you prefer your vegetables less tender, add them to the slow cooker in stages. For example, add bell peppers and courgettes later in the cooking process to retain some crunch.
• Garnish the finished curry with additional fresh coriander, a dollop of yogurt, or a sprinkle of toasted coconut for an extra burst of flavour and visual appeal.
• This curry tends to taste even better the next day, so don’t hesitate to make extra for delicious leftovers.
• If you would like to cook this on the hob, follow the recipe above and simmer for around 45 minutes, until the vegetables are done to your liking.