I try to have at least one day a week which has meals which are not meat based. Not only does it save money but it makes a nice change and as long as it doesn’t happen too often nobody moans. This recipe was created by throwing a few ingredients in the slow cooker (at the end of the month when I really needed to go shopping) whilst hoping for the best and it turned out so well I will definitely make it again.

Slow cooker Red Thai veggie curry – simplified

1 tin of coconut milk ( I used Levi Roots version)
2tbsp of red Thai curry paste
150ml of vegetable stock
1 tin of new potatoes chopped in half
1 tin of chickpeas (drained)
2 handfuls of frozen broccoli
Seasoning

Turn your slow cooker onto high and tip in your coconut milk,stock and curry paste while you get the rest of your ingredients ready. Tip in your potatoes, chickpeas and broccoli along with any seasoning you wish to add and give a quick stir and leave to cook on high for approx 4-5 hours.

You could add any vegetables you had hanging around the house or lurking in your fridge or use butter beans instead of chickpeas. I served with rice and flatbreads.

This had just the right fiery kick for me but if you are a little braver you could definitely add more chilli paste or chop a fresh chilli in. Also at the end it was a little too thin for my liking so I added a paste made with cornflour to thicken.

A super simple meal for those evenings when you are feeling a bit lazy but what a home cooked meal. Fed 2 hungry adults ( 1 pregnant) and there were leftovers for the next days lunch.

*Tip – don’t turn your nose up at tinned potatoes. I always have a few in my cupboard for emergencies ( when I forget to go shopping) and they are great in stews, curries or sautéed.