Vegetable curry

Serves: 6

Time to make: 6 hrs 45 mins

Ingredients

1 tablespoon oil
1 leek, sliced
1 onion, chopped
2 cloves garlic, chopped
2 teaspoons yellow mustard seeds
2 teaspoons ground cumin
1 tablespoon garam masala
1-2 teaspoons turmeric
1 ½ cups liquid reduced-salt vegetable stock
2 carrots, sliced
1 large orange kumarasweet-potatoX, chopped
½ cauliflower, broken in florets
300g Brussels sprouts, halved
400g can no-added-salt chopped tomatoes
1 ½ cups reduced-fat coconut cream (we used Trident)
420g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained, rinsed
3 cups spinach
4 tablespoons fresh coriandercilantroX, chopped, plus extra, to garnish
To serve
4 cups cooked brown rice
2 tablespoons flaked almonds, toasted

Instructions

Stay Awake

1 Preheat slow cooker and turn to low. Heat oil in a non-stick pan and cook leek, onion and garlic until soft. Add spices and cook for a few more minutes. Add stock and bring to the boil.

2 Place all vegetables except spinach in slow cooker and pour over spicy stock. Add tomatoes and coconut cream. Cover and cook on low for 5-6 hours.

3 Add chickpeas and spinach with coriander and cook for 30 more minutes. Serve with rice and flaked almonds, garnished with extra coriander.

Variations

Make it gluten free: Check spices are gluten free.

Nutrition Info (per serve)

Calories 476 cal

Kilojoules 1990 kJ

Protein 14 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 14 g

Dietary fibre 14 g

Sodium 470 mg

Calcium 150 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.