Name: Slow cooker coconut vegetable and black bean curry
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 4 servings
Ingredients: 1 large brown onion chopped; 2 tbs korma paste; 0.5 cup(s) light coconut milk (125ml); 3 medium carrot(s) thickly sliced; 500 g pumpkin cut into 2cm pieces; 4 medium tomato(es) chopped; 300 g broccoli cut into florets; 400 g canned black beans, rinsed, drained (1x400g can); 1 x 3 second spray(s) oil spray

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Ingredients

brown onion

1 large, 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

400 g, (1x400g can)

oil spray

1 x 3 second spray(s)

Instructions

Lightly spray a large non-stick frying pan or saucepan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for further 1 minute or until fragrant. Add coconut milk and bring to the boil.Transfer to a 4.5 litre (18-cup) slow cooker.
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 on high 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).

Slow cooker coconut vegetable and black bean curry

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