Now this is a one pot wonder. AND vegetarian. AND vegan. AND enjoyable even if you love meat in your curry. Bursting with goodness and flavour this is a winner dinner.
5x small potatoes
3x sweet potatoes (1 was large, 1 medium and 1 small)
1x tablespoon of coconut oil
1x tinned chopped tomatoes
1x tin of hot water (I empty the chopped tomatoes and fill the tin with hot water)
2x teaspoon of ground cumin
1.5x teaspoon of ground coriander
1x teaspoon ground ginger
1.5 teaspoon mild curry powder (more or stronger powder if you want it spicier)
1x butternut squash
2x tablespoon of olive oil
salt and pepper to taste
Turn the slow cooker on to a medium heat and put in a tablespoon of coconut oil to melt. Peel and chop potatoes, chop courgette and peel garlic.
Once slow cooker is hot and coconut oil melted add all the spices and mix to a paste. Then add the chopped potatoes and courgette to the paste making sure all is covered by the paste. Next use a garlic crusher and add garlic to the mixture (if no garlic crusher simply mince). Put lid on and let mixture heat up/sweat for roughly 3 minutes. Then add tin of chopped tomatoes, fill empty tin with boiling water from kettle and add to mixture. Add a a generous dash of salt and pepper, give a good stir and put lid back on.
Now you can go off and enjoy your day whilst this cooks. I left mine to cook for about 6.5 hours. 45 minutes before serving I chopped the end off my butternut squash, and gave it a good wash. I then sliced length ways in to quarters, scraped the seeds out, placed in a roasting dish, drizzled with olive oil and sprinkled with salt and pepper. I then roasted at 200 degrees for 40 minutes.
And voilà. All done. Technically a two pot wonder dish. But this is super tasty and I didn’t even bother sautéing the courgettes or garlic, just threw it all in the slow cooker. You could also add an onion if you wanted. This would serve 4.
Hope you enjoy xxxx