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Photo of Slow-cooker coconut vegetable and black bean curry by WW

Slow-cooker coconut vegetable and black bean curry

3 - 4
PersonalPoints™ per serving
Total Time
4 hr 30 min
Prep
10 min
Cook
4 hr 20 min
Serves
4
Difficulty
Easy

Ingredients

Brown onion

1 medium, chopped

Korma paste

2 tbs

Light coconut milk

½ cup(s), (125ml)

Carrot(s)

3 medium, thickly sliced

Pumpkin

500 g, cut into 2cm pieces

Tomato(es)

4 medium, chopped

Broccoli

300 g, cut into florets

Canned black beans, rinsed, drained

1 can(s), 400g size can, (1 x 400g can)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Add carrot, pumpkin, tomatoes and ½ cup (125ml) water. Cook, covered, on high for 2 hours (or low for 4 hours). Add broccoli and black beans and cook, covered, for 10 minutes or until broccoli is just tender. Serve.

Notes

TIP: Store leftovers in an airtight container in the fridge for up to 3 days. Add fresh coriander leaves and ½ cup (100g) cooked basmati rice to serve. Swap pumpkin for 500g orange sweet potato (kumara).

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