Simple Vegetable Curry Recipe (serves lots!)

Gluten free, dairy free, sugar free, vegan and halal


3 Potatoes (2cm cubes)
2 Kumara (2 cm cubes)
3 carrots (2cm cubes)
3 onions (1cm pieces)
4 sticks celery (1 cm slices)
2 x 400gm cans Chickpeas (cook your own if you have the time/energy)
4 x 400gm cans Tomatoes
3 Tb Crushed Garlic (or crush 6 cloves)
2 Tb Crushed Ginger
3 Tb Curry power
1 Tb Cumin*
1 Tb Coriander Powder*
1 Tb Paprika*
1 Tb Turmeric*

*only if you have them

Salt and Pepper to taste
100gms Spinach (roughly chopped)
1 Broccoli (roughly chopped)
2 cups Frozen Peas


Throw all the ingredients in the slow cooker and give it a good stir. Leave to cook during day or overnight (mine took about 6 hours) . Test potatoes, when they are soft (but not mushy) add the broccoli and spinach and leave to cook for another 15 – 20 mins. Don’t overcook the greens; they will turn to brown mush.

Serve with a Long Grain Rice, GF Poppadoms (available at, Raita (plain yogurt, mint and cucumber) for the dairy eaters and a yummy fruit chutney.

– Sarah

Download Recipe