Slow Cooker Veggie Curry
Serves 6
- 500 g fresh kent pumpkin, 1 inch cubes
- 300 g fresh mushroom cups, quartered
- 1 large red capsicum (pepper), cut into 1 inch pieces
- 1 large brown onion, diced
- 2 tbsp curry powder
- 800 g tin diced tomato
- 800 ml coconut milk
- 400 g tin chickpeas, drained and rinsed
- 200 g green beans, ends trimmed and cut in half
- 450 g steamed brown rice (cooked)
