Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day
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Cook:30 mins Serves 2 Easy Nutrition per serving kcal282 fat8g saturates1g carbs33g sugars13g fibre14g protein13g salt0.1g Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped thumb-sized piece of ginger, peeled and finely chopped ...
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RECIPE TIPS FREEZE IN BATCHES Freeze the curry in batch sizes to suit your needs. If you do this in freezer bags, and lay them flat in the freezer, this will make defrosting a lot quicker. Once defrosted, transfer to an ovenproof dish, add a dash of water, cover with the lid and ...
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or vegetable stock for vegetarians 2 tbsp cornflour lemon juice to taste Method step 1 Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins,...
Make this veggie curry using our pre-prepared roasted summer veg traybake, plus chickpeas, spinach and peanuts. For a meat-based curry, simply add chicken