Slow Cooker Vegetable Chickpea Curry
Ingredients
- 1 onion, sliced
- 700g sweet potatoes, peeled and cut into 1cm thick slices
- 1/2 eggplant, cut into 2cm dice
- 1 red capsicum, cut into 2cm dice
- 420g can chickpeas, drained and rinsed
- 1/3 cup korma curry paste
- 300mL Bulla Cooking Cream
- 1 cup water
- 100g green beans, trimmed & halved
to serve
- basmati rice & naan bread
Cooking Directions
- Place the onion, sweet potato, eggplant, capsicum, chickpeas and curry paste in the bowl of a slow cooker. Mix well to coat. Pour in the Bulla Cooking Cream and water. Cover and cook on high for 2 ½ – 3 hours.
- Stir in green beans and allow to sit for 15 minutes with the lid on.
- Serve curry with rice and accompany with some naan bread.
Ingredients
- 1 onion, sliced
- 700g sweet potatoes, peeled and cut into 1cm thick slices
- 1/2 eggplant, cut into 2cm dice
- 1 red capsicum, cut into 2cm dice
- 420g can chickpeas, drained and rinsed
- 1/3 cup korma curry paste
- 300mL Bulla Cooking Cream
- 1 cup water
- 100g green beans, trimmed & halved
to serve
- basmati rice & naan bread