Slow-cooker coconut vegetable and black bean curry
1 medium, chopped
Light coconut milk
½ cup(s), (125ml)
3 medium, thickly sliced
500 g, cut into 2cm pieces
4 medium, chopped
300 g, cut into florets
Canned black beans, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
1 x 3 second spray(s)
- 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.
- 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.