Fragrant vegetable curry

Fragrant vegetable curry
  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: under 7 hours
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

This vegetable curry beats anything from your local takeaway hands down!


  • 1 onion, peeled and finely chopped
  • 2cm piece root ginger, peeled and grated
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 4 garlic cloves, peeled and crushed
  • 2 tbsp mild curry powder
  • 500g cauliflower florets
  • 1 large potato, peeled and cut into 1cm dice
  • 100g passata
  • 300ml boiling hot vegetable stock
  • 400g can black-eyed beans, drained
  • salt and freshly ground black pepper
  • 100g fresh peas
  • 150g baby leaf spinach, roughly chopped


  1. Place all the ingredients except the peas and spinach into the slow cooker pot. Season and cover with the lid.
  2. Cook on LOW for 6 hours.
  3. Uncover and stir in the peas and spinach, re-cover and cook for a further 30 minutes.
  4. Serve with a cucumber salad and fluffy basmati rice.

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