Ultimate Vegie Curry
Recipe: #37133
June 20, 2021
Categories: Curries, Cauliflower, Pumpkin, One-Pot Meal, Potluck, Slow Cooker, No Eggs, Non-Dairy, Vegetarian, Zucchini, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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