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Ultimate vegie curry recipe
Ultimate vegie curry recipe
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Prep Time:
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Create an easy and delicious slow-cooker Indian curry with store-bought curry paste and fresh vegetables.
Ingredients:
  • 60g (1/4 cup) Yellow Curry Paste
  • 1/2 (about 800g) butternut pumpkin, peeled, deseeded
  • 1 lemongrass stem, pale section only
  • 350g cauliflower, cut into florets
  • 400ml can coconut cream
  • 2 fresh makrut lime leaves
  • 2 zucchini, halved lengthways, sliced
  • 16.00 gm brown sugar
  • 12.20 gm fish sauce
  • 82.50 ml torn fresh basil leaves, 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)
Instructions:
  • Preheat your slow cooker on High to get it nice and hot. Then, add the flavorful curry paste without stirring and let it cook for 10 minutes to develop rich flavors.
  • Cut the pumpkin into bite-sized 2cm pieces and crush the lemongrass with a pestle or rolling pin.
  • Place pumpkin and cauliflower in the slow cooker, ensuring they are coated with curry paste. Set aside 2 tbs coconut cream, then pour the rest into the slow cooker along with lemongrass and lime leaves. Cover and cook on Low for 3 1/2 hours until the pumpkin and cauliflower are tender.
  • Introduce zucchini to the pot, allowing it to simmer for an additional half hour. Gently blend in sugar, fish sauce, and fragrant basil.
  • Sprinkle coconut flakes and fresh basil over the curry. Drizzle with the reserved coconut cream. Serve with rice, lime wedges, and chili, if desired.

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