| 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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