Slow cooker vegetable curry

• light coconut milk↗400ml can ml
• mild curry paste↗3 tbsp tbsp
• vegetable bouillon powder↗2 tsp tsp
• red chilli↗1

  deseeded and sliced

• ginger↗1 tbsp finely chopped tbsp
• garlic cloves↗3

  sliced

• butternut squash↗200g g

  (peeled weight), cut into chunks

• red pepper↗1

  deseeded and sliced

• small aubergine↗1

  (about 250g), halved and thickly sliced

• coriander15g g

  chopped

• frozen peas↗160g g

  defrosted

• lime↗1

  juiced, to taste

• wholemeal flatbread↗

  to serve

Step-by-step instructions

1. 1

   Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.

2. 2

   Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.