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Slow Cooker Vegetable Curry
Ingredients
  • 400ml can light coconut milk
  • 3 tbsp mild curry paste
  • 2 tsp vegetable bouillon powder
  • 1 red chilli, deseeded and sliced
  • 1 tbsp finely chopped ginger
  • 3 garlic cloves, sliced
  • 200g butternut squash (peeled weight), cut into chunks
  • 1 red pepper, deseeded and sliced
  • 1 small aubergine (about 250g), halved and thickly sliced
  • 15g coriander, chopped
  • 160g frozen peas, defrosted
  • 1 lime, juiced, to taste
  • wholemeal flatbread, to serve
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