This is a really adaptable recipe! Don’t like chicken? Try lamb! Or make it entirely vegetarian! The veggies I’ve used are also easily exchanged but even if you think you don’t like aubergine I’d suggest trying it- it tastes so different in a curry! Cauliflower would also work well as would peppers! Go ahead and mix it up!

This is an incredibly mild dish so perfect for littluns. If you want to kick it up a notch try adding chilli flakes!

Ingredients-

5-6 tomatoes 

1 large onion

1 small aubergine 

1 large sweet potato

6-8 mushrooms

400-500g chicken diced

1/2 red chilli

4-6 cloves of garlic

500ml passata

75ml water

1 teaspoon brown sugar

1 teaspoon ground ginger 

1 teaspoon of ground coriander

1 teaspoon of ground cumin

2 teaspoons paprika

1 tablespoon of garam masala

Salt and pepper

4 heaped tablespoons full fat Greek yoghurt

Fresh coriander

Chop the tomatoes and throw into the slow cooker

Slice the onion and cube the aubergine and add to the slow cooker 

Peel and cube the sweet potato and cut the mushrooms into quarters. Add to the slow cooker

Mix the veg together and add the passata

Add the chicken. If you prefer to use lamb I’d seal it off in the pan first but chicken actually works better if added raw.

Add all the spices and mix through 

Mix in the sugar and good amount of salt and pepper (this should make 6 portions so up to a teaspoon of salt will still keep the salt level per portion dramatically lower than any jarred sauce you can buy!)

Finely chop the chilli and peel the garlic 

Crush the garlic into the slow cooker and add the chilli 

Add around 75ml of water and mix well

Put the lid on and cook on high for 3-4 hours or on low for 6-8 hours.

Around 5-10mins before serving add 4 tablespoons of Greek yoghurt and stir through

Also chop and add around a tablespoon of fresh coriander

Serve with rice or naan bread or both!