Vegetarian Slow Cooker Curry

Ingredients for  4  Servings

• 1 tbsp

  Sunflower oil
• 1

  Onion, thinly sliced
• 2

  Garlic cloves, very thinly sliced
• 3 tbsp

  Indian medium curry paste
• 2 tbsp

  Plain flour
• 500g

  Butternut squash, peeled and cut into roughly 2cm chunks
• 1

  Carrot, peeled, halved lengthways and cut into roughly 1cm slices
• 400g

  Tin of chopped tomatoes
• 400g

  Tin of chickpeas, drained and rinsed
• 200g

  Frozen spinach
• 1 tsp

  Soft light brown sugar
• 400ml

  Hot vegetable stock (made with 1 stock cube)
• -

  Freshly cooked basmati rice
• -

  Plain or soya yoghurt
• -

  Assorted chutneys and pickles

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  4 hours

Method

1. Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly.
2. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock.
3. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed.
4. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles.