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Slow Cooker Budget Curry

A simple curry made in the slow cooker or over the hob. For a vegan option swap the chicken for chickpeas or pan-fried tofu. Chicken thighs tend to be cheaper compared to chicken breasts. Vary the vegetables according to what you have available. Green beans and cauliflower would be great additions.

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Overview

Preparation time: 10 minutes

Cooking time: Slow cooker – low 6-7 hours: In a large pan over the hob 35 minutes

Storage: This will keep in the fridge for 2-3 days. You can also portion this into containers and freeze.

 

Serves 4

What’s Good About It?

This is a great versatile recipe. Use frozen vegetables at the end of cooking to bulk up and provide additional nutrients. Using canned beans or chickpeas makes this a valuable store cupboard recipe. If you don’t have a slow cooker you can bake in the oven or just simmer over the hob.

Did You Know?

To save time and money make use of bags of frozen chicken. These are a useful standby ingredient. You can defrost overnight in the fridge before adding to the slow cooker or hob.

Ingredients

Serves 4

 

1 tbsp olive oil

400g boneless chicken thighs cut into large pieces (or use chickpeas)

2 onions, chopped

3 carrots, thickly sliced

1 medium potato (or sweet potato) cut into chunks

3 garlic cloves, crushed

5cm piece ginger, chopped

1 tbsp garam masala

2 tsp ground cumin

½ tsp ground turmeric

Pinch of chilli powder or flakes

Pinch of salt

400g passata or tin of chopped tomatoes

400ml can coconut milk

150g spinach leaves or frozen peas

Coriander leaves to serve, optional

Instructions

 

  1. Heat the oil in a large sauté pan over a medium-high heat. Brown the chicken for 5 mins. Transfer to the slow cooker.
  2. Add the remaining oil to the pan and cook the onions and carrots for 10 mins over a medium heat until softened. Add the garlic, ginger, and spices. Stir well and cook for a further minute until fragrant. Transfer everything to the slow cooker.
  3. Add the chopped tomatoes or passata to the slow cooker and stir to combine. Cook on low for 6 hrs.
  4. Stir through the coconut milk and cook for a further 30 mins. Add the spinach (or peas) for 5 minutes at the end of cooking. Scatter with coriander leaves, and serve with rice or naan, if you like.
  5. If cooking in a pan: use either a large sauté pan or large casserole dish and follow steps 1-2 then simply add the remaining ingredients (except the spinach) and simmer gently covered for 30 minutes. Remove the lid and simmer to reduce the sauce for 5 minutes. Add the spinach and stir well until wilted.

 

Nutrition per serving 337kcal, Total Fat 13.3g, of which saturates 7.4g, Carbohydrates 23.8g of which sugars 12g, Protein 27.4g

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