Ultimate Vegie Curry

6
Servings
15m
Prep Time
4h
Cook Time
4h 15m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (193.2 g)
  • Calories 219.1
  • Total Fat - 14.8 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 29 mg
  • Sodium - 197.2 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 4 g
  • Sugars - 13.6 g
  • Protein - 3.5 g
  • Calcium - 61.8 mg
  • Iron - 1 mg
  • Vitamin C - 60.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat a slow cooker on High and add curry paste and cook, without stirring, for 10 minutes.

Step 2

Meanwhile, cut pumpkin into 2cm pieces and using a pestle or a rolling pin to smash lemongrass.

Step 3

Add pumpkin and cauliflower to the slow cooker and stir to coat with curry paste. Reserve 2 tablespoons coconut cream then add remaining to the slow cooker with lemongrass and lime leaves and cover and cook on Low for 3 1/2 hours or until pumpkin and cauliflower are tender.

Step 4

Add zucchini and cover and cook for a further 30 minutes, then stir in sugar, fish sauce then basil.

Step 5

Scatter coconut flakes and extra basil over curry and drizzle over reserved coconut cream and serve with rice, lime wedges and chilli, if using.

Tips & Variations


No special items needed.

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