Slow Cooker Vegetable Rogan Josh Recipe
This super easy curry is a great way to use up leftover vegtables and is packed full of flavour. Stick it in the slow cooker and it's ready when you are.
Servings 8 portions
Ingredients
- 8 white potatoes quartered
- 1 kg mixed chunky vegetables – can be frozen or fresh. Cauliflower, broccoli, carrots etc.
- 100 g frozen peas
- 1 onion chopped
- 3 garlic cloves crushed
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tsp cumin seeds roughly crushed
- 2 tsp garam masala
- 1/2 tsp crushed dried chillies
- 800 g chopped tomatoes 2 x 400g cans
- 400 g chickpeas rinsed
- 300 ml strong vegetable stock made with two stock cubes
Instructions
- Put everything in the slow cooker and cook on low for 6-8 hours, stirring every few hours if you can.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.