Veganism is a fast growing culture in the UK, and although for many (myself included) a fully plant based diet isn’t always possible; it is possible to eat more vegan dishes.
Slow cooker meals are brilliant if the last thing you want to do after work is start cooking a meal from scratch. So, after indulging in a few online recipes, chatting with vegan friends and experimenting with different ingredients (note: don’t use too many chillies unless you want no taste buds for a week!) I’ve come up with a recipe that’s a big hit in our house, and hopefully will be in yours too.
Prep time: 15 minutes
Cook time: 4 hours
You will need:
1 Tin chopped tomatoes
350ml Coconut milk
1 ½ tbsp. Curry power (hot, medium or mild)
1 tsp. Paprika
4 Cloves garlic, crushed
1 Red onion, diced
2 Mild chillies, finely diced
1 Red pepper, sliced into thin strips
1 Yellow pepper, sliced into thin strips
10 Greens beans, sliced (fresh or frozen)
6 Chestnut mushrooms, sliced
Hand-full Cashew nuts
Salt & Pepper, to taste
Most slow-cooker recipes benefit from being cooked for at least a few hours on the lowest setting, so we advise starting it on a morning so its ready when you arrive in from work or a day out.
Prepare the vegetables; it’s a simple as that. If, however, you prefer a lie in on a morning and don’t have time to start chopping loads of veggies before work, we recommend prepping your ingredients the night before and keeping them in the fridge until morning.
Add the tinned tomatoes, coconut milk, curry powder, paprika and salt & pepper to the slow cooker and stir.
Throw in the garlic, onion, chillies, peppers, green beans, mushrooms and cashews to the pot, and stir making sure the liquid covers all ingredients.
Leave to cook for at least 4 hours on a high heat.
Add the spinach and continue to cook until the spinach has wilted down.
While the spinach is cooking down, prepare rice according to pack instructions.
Serve and Enjoy!