Slow cooker pumpkin and cauliflower curry

    (2)
    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.


    12 people made this

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    LoriMcPherson
    0

    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

    by
    0

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

    Write a review

    Click on stars to rate