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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
