Allyson Gofton's potato and roasted peanut hot pot

Ingredients

1	Red capsicum
1 kg	Waxy potato, washed (Main)
1	Green capsicum
1 ½ cups	Blanched peanuts, roasted and finely chopped (Main)
2	Green chillies, sliced, deseeded if wished
1 Tbsp	Ginger, minced
½ cup	Korma curry paste
1 tsp	Minced garlic
400 ml	Coconut milk
1 cup	Water
1 Tbsp	Palm sugar, grated or brown sugar
1 tsp	Salt
200 g	Green beans, or small head broccoli
4	Eggs, hard boiled, peeled and quartered
2 Tbsp	Fresh coriander

Directions

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients. Peel the potatoes if wished and cut into large chunks. Cut the capsicums into large 3cm pieces.
2. Into the pre-warmed slow cooker, put the potatoes, capsicums, peanuts, chillies, ginger and garlic. In a jug, stir together the curry paste, coconut milk, water, sugar and salt and pour into the slow cooker. Stir to mix evenly and cover with lid. Cook on low for 5-6 hours or on high for 3-4 hours, or until all the vegetables are tender.
3. Top and tail beans and cut in half or cut the broccoli into florets and stir into the slow cooker. Cover and cook on high for an additional 30 minutes.
4. Alternatively, blanch the vegetables and add to the slow cooker; no extra cooking time needed. Stir in eggs and coriander, and season with extra salt if required.

   Variations

5. Cut half a cauliflower into florets and add to the hot pot with the beans or broccoli.
6. Add two peeled and sliced carrots with the potatoes and an additional 1/2 cup water.
7. Place a handful of bean sprouts in the base of every bowl before ladling in the vegetables and sauce.