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Slow-Cooked Veggie Curry
Rating:
Created by:
QAST
Cooking time:
4-6 hours
Prep time:
20 mins
Serves:
8
- Chrissy Buzzard
Category:
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Ingredients
2tbspolive oil
2brown onions, chopped finely
8cloves garlic, crushed
2tspground turmeric
2tspgaram masala
2tspground ginger
1kgsweet potato, peeled, cut into 3cm cubes
500gcauliflower, cut into florets
2Lsalt-reduced vegetable stock
300g(300g) red lentils, rinsed
100gbaby spinach leaves
Method
- Heat oil in a large frying on high. Cook onion for 3-4 mins until softened. Add garlic and cook for 2 mins. Stir in spices and cook for 1 min until fragrant.
- Remove from heat and add vegetables, stirring to coat in spice mixture.
- Transfer to the slow cooker with Campbell’s Real Stock and lentils.
- Cook on high for 4 hours (or 6 hours on low) until vegetables are tender and lentils soften.
- Stir through spinach just before serving. Season to taste.
Recipe description
This simple, slow-cooked curry is packed full of flavour and loaded with veggies. Serve with natural yoghurt. If serving in a primary school, this recipe should serve at least 12. This recipe was created in collaboration with the Grains & Legumes Nutrition Council.
