Well Wednesday with Guy – Slow-cooked Vegetable Korma

Another winter warmer was in order this Well Wednesday, and company director, Guy, didn’t disappoint with his cauliflower and chickpea Korma. Slow-cooked for 4 hours, it made the perfect lunch on a chilly November afternoon. As we’ve written about before, the slow cooker is a great way to make healthy, filling meals when you’re short on time – just throw in your ingredients in the morning and leave it – and helps use up any of those old vegetables you might have knocking around the bottom of the fridge.

Guy’s curry served 8, but you can vary the portions as suitable, and substitute out any of the vegetables to your preference.

Ingredients

• One head of Cauliflower, chopped
• 1 tin of Chickpeas, drained
• 300g sliced Mushrooms 
• One large diced White onion
• One tin of Chopped Tomatoes
• 1 Aubergine, cut into thick slices 
• 2 tbsp Korma paste
• 1 tbsp Tikka masala powder
• 2 tsp Mango chutney
• 50g Greek yoghurt
• Fresh coriander 
• Salt and pepper to taste

Method

• Mix all ingredients in the slow cooker and stir together
• Cook on ‘low’ setting for 4-6 hours
• Serve and enjoy