Dice all your leftover vegetables and potatoes and then place them in the slow cooker.
Add the seasoning and coconut oil and mix well.
Place your slow cooker on low and cook for four hours.
This dish can also be achieved in 2.5 hours on high.Its important that you add some tomatoes or some courgette otherwise you will not have a vegetable with juice in to stop it from going dry. I also find that you get a creamy texture by using coconut oil instead of olive oil.