Slow cooker pumpkin and cauliflower curry

    4 hours 15 min

    There's very little work involved in this Thai vegetable curry! Slow cooking locks in the flavour of the vegetables really well.

    19 people made this

    Serves: 6 

    • 1 onion, finely diced
    • 2 cloves garlic, diced
    • 60g Thai red curry paste
    • 1 (400ml) tin coconut milk
    • 1 pumpkin, peeled, seeded and cut into large chunks
    • 1 cauliflower, cut into large chunks

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. In a slow cooker on high, cook the onion and garlic with the curry paste until well mixed.
    2. Add the coconut milk, pumpkin and cauliflower; cook on low for 4 hours.

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    Reviews in English (2)


    I made this, hubby loved it, dd1 found it too hot, dd2 ate it but didn't like pumpkin texture. I added half a carton of alpro soya yoghurt 20 mins before serving, as it was way too spicy for me and kids. Check the spice level of curry paste, possibly use a mild one if you aren't into heat.  -  24 Oct 2015


    So simple, I was surprised by the depth of flavour.  -  03 Mar 2015  (Review from Allrecipes AU | NZ)