Created by ImPat on June 20, 2021
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.