Slow Cooker Vegan Aubergine and Sweet Potato Jalfrezi

Name: Slow Cooker Vegan Aubergine and Sweet Potato Jalfrezi
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 1 onion, finely chopped; 2 -3 green chillies, to taste; 2 garlic cloves, crushed; 1 tbsp. garam masala; 1/2 -1tsp chilli powder, to taste; 1 tsp. ground coriander; 1 1/2 ground cumin; 2 tsp. ground turmeric; 300 g passata; 2 medium sweet potatoes, peeled and roughly chopped into 2cm chunks; 1 large aubergine, roughly chopped into 2cm chunks; 400 g tin chickpeas, drained and rinsed; Small handful coriander leaves, roughly chopped

This spicy curry is packed full of flavour and goodness. To further elevate the curry, stir though spinach towards the end of cooking, and finish with coconut yogurt, if you like.

By The Good Housekeeping Cookery TeamPublished: 07 August 2020

Jump to recipe

preview for Vegan Aubergine and Sweet Potato Jalfrezi

Give our healthy slow cooker vegan jalfrezi a go! Really easy to prepare and crammed full of veggies. Our jalfrezi contains slow cooked sweet potato, aubergine and chickpeas and is deliciously spiced with chilli, garam masala, coriander and cumin. Get this curry cooking in the morning, and have it ready for your evening meal.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

6 hrs 15 mins

Total Time:

6 hrs 30 mins

Cal/Serv:

212

Ingredients

1 Tbsp.
vegetable oil
1
onion, finely chopped
2
-3 green chillies, to taste
2
garlic cloves, crushed
1 Tbsp.
garam masala
1/2
-1tsp chilli powder, to taste
1 tsp.
ground coriander
1 1/2
ground cumin
2 tsp.
ground turmeric
300 g
passata
2
medium sweet potatoes, peeled and roughly chopped into 2cm chunks
1
large aubergine, roughly chopped into 2cm chunks
400 g
tin chickpeas, drained and rinsed
Small handful coriander leaves, roughly chopped

Directions

1. Step 1Heat oil in a medium pan over medium-high heat and fry onion for 8-10min until softened. Deseed and finely chop 1-2 of the chillies (depending how spicy you like it), add to the pan with the garlic and spices and cook for a few min until aromatic.
2. Step 2Transfer to the slow cooker and stir in the passata, sweet potatoes, aubergine, remaining whole chilli, 300ml water and some seasoning. Cover and cook on low for 51/2hr.
3. Step 3Stir in the chickpeas, re-cover and cook for 30min. Check seasoning, remove the whole chilli, and stir through coriander before serving.