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
1 Tbsp. vegetable oil
1 onion, finely chopped
2 -3 green chillies, to taste
2 garlic cloves, crushed
1 Tbsp. garam masala
1/2 -1tsp chilli powder, to taste
1 tsp. ground coriander
1 1/2 ground cumin
2 tsp. ground turmeric
300 g passata
2 medium sweet potatoes, peeled and roughly chopped into 2cm chunks
1 large aubergine, roughly chopped into 2cm chunks
400 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
