Slow Cooker Vegan Red Curry
This vegetarian version of the famous Thai Red Curry dish makes for a totally guilt-free yet fully satisfying dinner. Any of your friends who have gone vegan will surely beg for this recipe.
Servings: 4 people
Ingredients
- 250 Grams Cauliflower broken down into florets
- 250 Grams Eggplant cut into thick strips
- 150 Grams Okra cut into chunks
- 1 Can Chickpeas drained, washed
- 1 Can(400ml) Coconut Cream
- 1 Tablespoon Thai Red Curry Paste
- 1 Tablespoon Fish Sauce
Instructions
- Wash and chop all vegetables.
- Heat oil in a pan and roast red curry paste briefly.
- Add in coconut milk.
- Combine everything in the slow cooker and leave for 4 hours on low.