Ingredients
- 1 Fresh Chilli
- 1 tablespoon Ginger
- 3 Garlic Cloves
- 200g Butternut Squash
- 150g Red Bell Pepper
- 150g Sweet Potato
- 250g Aubergine
- 15g Coriander
- 400g Coconut Milk
- 3 tablespoons Curry Paste
- 50g Vegetable Stock
- 160g Peas
- 1 pinch Salt & Pepper
Slow Cooked Vegetable Curry
| Serves: 4 | Course: Mains | Categories: Curries, Vegetarian | Machine: Cooking machine | Total time (min.): 125 |
This tasty curry is great for when you have a busy evening. Serve with brown rice and flatbreads.
Tools
- kCook Multi
- Kcook bowl
Method
- Fit stir tool to kCook bowl
- Add coconut milk, curry paste, vegetable stock, fresh chilli, ginger, garlic clove, butternut squash, red bell pepper and sweet potato to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Cook with filler cap removed - 1 hr 40 min, 94°C, speed 1
- Then add aubergine to the kCook bowl
- Cook with filler cap removed - 20 min, 94°C, speed 1
- Then add coriander, peas and salt & pepper to the kCook bowl
- Cook with filler cap removed - 2 min, 94°C, speed 4
- Serve
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