Slow cooked chickpea & moringa fish and vegetable curry


  • 500g fresh monk fish (or similar meaty fish) trimmed and cut into large cubes
  • 1kg mixed vegetables cut into large cubes (we used potato, sweet potato, butternut squash, red onions, peppers and courgette)
  • a jar of a Bim's Kitchen Chickpea & Moringa Curry Sauce
  • a few good pinches of salt
  • (optional: if you want a thicker end sauce, 1 heaped teaspoon of corn flour mixed in a bit of cold water to a smooth consistency)


Place all the ingredients (including the corn flour mix if using) in your slow cooker and mix together. Set the cooker to "high" and cook unopened for 3.5 to 4 hours depending on how soft you like your vegetables.

Serve straight away as a main dish or with plain rice or some warm bread.

TIP: this recipe also works well with our African Tomato & Cashew and African Peanut Curry sauces

  • we used the Crock-Pot® 5.7 Litre Slow Cooker (SCCPBPP605) for this recipe