There’s nothing better than coming home to the smell of dinner ready and waiting for you. This is why our slow cooker is hands down my favourite kitchen item. As if by magic, it can transform a handful of ingredients into a delicious dish, brimming with flavour and mouth-wateringly tender.

One of the meals I make most in my slow cooker is curry. The hours of simmering allow the spices to soak in perfectly and every bite is full of flavour. When cooking vegetable curry, I usually add a protein like chickpeas or butterbeans then chuck in whatever is at the bottom of the fridge, peppers, cauliflower, tomatoes, they all work! I love bulking out my curries with potatoes too, in the slow cooker they take on an almost buttery texture and soak up all the best bits of the sauce. What are your favourite curry ingredients?

You will need…

Tin of tomatoes

2 tins of butter beans/chickpeas

3 small potatoes

1 large or two small red onions

2 cloves of garlic

2cm piece of peeled and grated ginger

1 pepper

1 courgette

4tbs tikka masala curry powder

2tbs mango chutney

1 stock cube

1 tin of coconut milk

1/3 of a block of coconut cream

Fresh coriander

Fresh mint

How to…

1. Chop all the vegetables and place in the slow cooker.
2. Add the ginger, beans, tomatoes, coriander, curry powder, coconut cream and mango chutney then pour over the coconut milk.
3. Roughly chop a medium bunch of coriander and a small bunch of mint and add to the mix.
4. Put the lid on and turn the slow cooker to the low setting. Leave to cook for approximately 8 hours and enjoy!