Ingredients
- 60 grams Yellow Curry Paste, )1/4 cup)
- 80 grams butternut pumpkin, peeled and deseeded
- 1 lemongrass stem, pale section only
- 350 grams cauliflower, cut into florets
- 400 ml coconut cream
- 2 lime leaves, fresh
- 2 zucchini, halved lengthways and sliced
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 1/3 cup basil leaves, fresh and torn plus extra leaves to serve
- Toasted coconut flakes, to serve
- Steamed brown rice, to serve
- Lime wedges, to serve
- Thinly sliced long fresh green chilli, to serve (optional)
How to Make
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Step 1: Preheat a slow cooker on High and add curry paste and cook, without stirring, for 10 minutes.
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Step 2: Meanwhile, cut pumpkin into 2cm pieces and using a pestle or a rolling pin to smash lemongrass.
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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.
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Step 4: Add zucchini and cover and cook for a further 30 minutes, then stir in sugar, fish sauce then basil.
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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.
We hope you enjoy this recipe!
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