Jamie Oliver Slow Cooker Fragrant Veggie Curry

Source video by Jamie Oliver on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Jamie's curry is built around end-of-shop veg roasted hard to concentrate the flavour. Courgette, carrot, parsnip and butternut squash (skin on for sweetness) are dressed with two tablespoons of oil, a heaped teaspoon of Madras paste, a splash of vinegar and salt, then roasted at 190 to 200 C for 45 to 50 minutes until charred at the edges. The sauce is a quick hob build: thumb of ginger and same of garlic finely chopped, fried in oil; two tablespoons of mango chutney caramelised in; tinned chopped or plum tomatoes scrunched in; brought to the boil, seasoned, then coconut milk to finish. In the slow cooker version the roasted veg join the sauce in the pot for a long low cook that lets everything meld, Jamie's hob serve becomes a slow cooker stew. The stuffed naan and the spinach are extras from the same video, not extracted here, treated as serving suggestions.

Ingredients

• 1 courgettecourgette, chopped into bite-sized chunks
• carrots, split in half and into chunks
• parsnips, split and chopped into bite-sized chunks
• butternut squash, skin on, chopped into bite-sized chunks
• 6 floretscauliflower florets
• 1 heaped tspMadras spice paste
• 2 tbspolive or vegetable oil
• vinegar (cider or wine), a splash
• to tastefine salt, to taste

• fresh ginger, thumb-sized, finely chopped
• fresh garlic, about the same as the ginger, finely chopped
• 1 tbspolive or vegetable oil
• 2 tbspmango chutney
• tinned chopped tomatoes
• coconut milk
• to tastefine salt, to taste

• frozen peas (add late)
• tinned chickpeas, drained (add late)

Method

1. Heat the oven to 190 to 200 C. In a roasting tray combine the 2 tbsp oil, heaped teaspoon of Madras paste, splash of vinegar and a pinch of salt. Mix.

   ~3 min

2. Add the chopped courgette, carrots, parsnips, butternut squash and cauliflower florets. Toss until everything is coated.

   ~3 min

3. Roast for 45 to 50 minutes until the veg is golden with charred edges.

   ~50 min

4. Meanwhile, build the sauce. Heat the 1 tbsp oil in a big pan on medium. Add the chopped ginger and garlic, fry until aromatic and just turning.

   ~3 min

5. Stir in the 2 tbsp mango chutney and let it caramelise a little.

   ~2 min

6. Add the tinned tomatoes (scrunched if plums) and bring to the boil. Season with salt.

   ~4 min

7. Pour in the coconut milk, bring back to the boil, then take off the heat.

   ~3 min

8. Transfer the sauce to the slow cooker. Tip the roasted veg straight in on top. Stir gently. Cover.

   ~3 min

9. Cook on low for 3 hours or high for 2 hours.

   ~180 min

10. For the last 30 minutes, stir in a handful of frozen peas and a tin of drained chickpeas if you want to bulk it out.

    ~30 min

11. Taste and adjust seasoning. Serve with rice, a stuffed naan, or both.

    ~2 min

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