Thai pumpkin curry


Slow cooker Sunday vegetable dish!


1/2 butternut pumpkin, diced

1/2 cauliflower, cut into florets

150g form tofu, 1cm diced

2 tablespoons red Thai curry paste

1 teaspoon ground cumin

1 teaspoon ground coriander

2 onions, finely diced

2 cloves garlic, minced

1 1/2 cup vegetable stock

1 can coconut milk




1. Add 2 tablespoons of oil into slow cooker at a low temperature. Add onion and garlic. Cook for 2 minutes.

2. Add cumin, coriander and curry paste to cooker. Let cook for 2-3 minutes until fragrant.

3. Add vegetables mix them through the paste.

4. Add coconut milk and vegetable stock. Mix together.

5. Cover and cook for 6 hours at low heat.

6. Add diced tofu and stir through at the end.

Serve with rice and enjoy!

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