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

Skip to main content Skip to footer

Join now to access WW program, 5000+ recipes, WW app, our supportive community and more!

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

Ingredients

Instructions

Notes

You might like

Pumpkin soup

Healthy zucchini slice

Zero vegie soup

One pot chilli chicken and bean bowl

Chicken enchiladas

Chinese chicken rissoles

Start eating better than ever!