Drain the pineapple, reserving 80ml of the juice, adding both to the slow cooker.
Drain and rinse the chickpeas before adding them, the onion and the peppers to the slow cooker, too.
Blend the No Worry Veggie Curry Recipe Sauce Mix with the coconut milk. Once well mixed, add to the slow cooker pot.
Stir the ingredients thoroughly
Cover and cook for 4 hours on HIGH or 8 hours on low until the vegetables are tender and cooked through (keep covered during cooking, cooking times may vary between slow cooker models).
Remove the lid & stand for 5 minutes before serving.
Top Tip – Gordon Recommends serving with rice, naan or a gluten free alternative and garnishing with fresh coriander.
