| Slow cooked Vegetable Curry |
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| Servings | Prep Time |
| 6 serves | 10 minutes |
| Cook Time |
| 3-4 hours |
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Ingredients
Servings: serves Units:
540 ml coconut milk 2 x 270ml 2 cloves garlic crushed 3 tsp paprika 2 tsp curry powder 2 tsp turmeric 250 grams tomatoes 3 medium, diced 150 grams zucchini 1 large, diced 200 grams sweet potato 1 large, diced 250 grams cauliflower cut into florets 80 grams diced onion medium 80 grams mushrooms sliced 100 grams baby spinach or silverbeet 2 cups vegetable stock water for topping up
Instructions
- Place everything on the slow cooker/pot, top up with water, turn on low and cook for several hours, checking regularly.
Nutrition Information
Nutrition Facts
Slow cooked Vegetable Curry
Amount Per Serving
Calories 242 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 14g 70%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Sodium 154mg 6%
Potassium 657mg 19%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Sugars 7g
Protein 5g 10%
Vitamin A 149%
Vitamin C 62%
Calcium 6%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
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