Slow Cooker Aubergine & Chickpea Thai Curry (Slow Cooker Club Exclusive)

Ingredients

• 1 green bell pepper, sliced
• 400ml coconut milk
• 400g can chickpeas, drained
• 1 large aubergine, diced
• 1 red chilli, chopped
• 1 onion, chopped
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp cumin 
• Juice and zest of 1 lime
• 1 tsp sugar
• 3 tbsp Thai green curry paste

Method

• Freshly chopped coriander 
• Half avocado, chopped

Method

1. Add the green pepper, coconut milk, aubergine, red chilli, onion, ginger, garlic, cumin, soy sauce, fish sauce, lime juice and zest, sugar, and Thai green curry paste into the slow cooker. Stir well to combine and season with salt and pepper.
2. Cook on high for 2 hours or on low for 3-4 hours, until the vegetables are tender but not too soft.
3. Stir in the chickpeas 30 minutes before the end of the cooking time. Once ready, garnish with fresh coriander and spring onions, and serve with fluffy white rice for a perfect finish.