Veggie slow cooker curry recipe
 Just a few minutes precooking and this rich tasting slow-cooker veg curry can be quickly assembled – serve with basmati rice, plain yoghurt and assorted chutneys and pickles. Each serving provides 248 kcal, 6g protein, 38g carbohydrates (of which 16.5g sugars), 6.5g fat (of which 0.5g saturates), 7.5g fibre and 1.6g salt. 1 tbsp sunflower oil1 onion, thinly sliced2 garlic cloves, very thinly sliced3 tbsp Indian medium curry paste, such as tikka masala or rogan josh2 tbsp plain flour500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices400g/14oz can chopped tomatoes400g/14oz can chickpeas, drained and rinsed200g/7oz frozen spinach1 tsp soft light brown sugar400ml/14fl oz hot vegetable stock (made with 1 stock cube)freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles 1 tbsp sunflower oil 1 onion, thinly sliced 2 garlic cloves, very thinly sliced 3 tbsp Indian medium curry paste, such as tikka masala or rogan josh 2 tbsp plain flour 500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks 1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices 400g/14oz can chopped tomatoes 400g/14oz can chickpeas, drained and rinsed 200g/7oz frozen spinach 1 tsp soft light brown sugar 400ml/14fl oz hot vegetable stock (made with 1 stock cube) freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles Method Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles. Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles.