Fragrant vegetable curry

Fragrant vegetable curry
  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: 6 hours 30 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

Our vegetable curry beats a takeaway hands down!


  • 1 onion, 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 hot vegetable stock
  • 400g can black-eyed beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 100g fresh peas
  • 150g baby leaf spinach, roughly chopped
  • Cucumber salad and freshly cooked plain basmati rice, to serve


  1. Place all the ingredients except the peas and spinach in 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 the cucumber salad and cooked basmati rice.

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