Slow cooker vegetable curry - Good Food Middle East

Ingredients

• 400ml can light coconut milk
• 3 tbsp mild curry paste
• 2 tsp vegetable bouillon powder
• 1 red chilli, deseeded and sliced
• 1 tbsp finely chopped ginger
• 3 garlic cloves, sliced
• 200g butternut squash (peeled weight), cut into chunks
• 1 red pepper, deseeded and sliced
• 1 small aubergine (about 250g), halved and thickly sliced
• 15g coriander, chopped
• 160g frozen peas, defrosted
• 1 lime, zested and juiced, to taste
• wholemeal flatbread, to serve