This recipe is a breeze to make and packed with vitamins and antioxidants. Eat this and you’ll be well on your way to your 5-a-day!
The benefits of this dish don’t stop there – sweet potatoes also have a low Glycaemic Index (GI).
Eating foods that have a low GI can keep blood sugar levels steady and can even help your body metabolise fat more efficiently.
INGREDIENTS
100g frozen fine cut green beans
100g frozen baby carrots
100g frozen mixed peppers
100g british petits pois
200g frozen spinach
150g Sweet potato
1 medium size onion
1 tin of chopped tomatoes
1 tablespoon of hot curry powder
Pinch of dried chilli flakes (optional)
Makes 3 nice size portions
Calories per portion approx 220/250
METHOD
1 – Put all items in the slow cooker other than the curry powder
2 – Fill up half your empty tomato can with water and mix curry powder in
3 – Pour over the vegetables
4 – Put slow cooker on a low setting and let cook for at least 6 hours, I generally leave mine on for the whole working day. As it’s cooked in a slow cooker it keeps it’s moisture and I like my vegetables soft. If you do prefer your vegetables with a slight crunch then I would go for approx 6 hours cooking time.
