Slow Cooker Pumpkin Curry

Ingredients

• Valcom Yellow Curry Paste
• Valcom Kaffir Lime Leaves
• Half a butternut pumpkin chopped
• Red capsicum chopped
• 2 cups chopped beans
• 2 chopped carrots
• Can chickpeas
• Can coconut milk
• Fish sauce

Method

1. Preheat slow cooker on high. Add half a jar of yellow curry paste and a can of coconut milk. Allow to heat through
2. While the liquid is heating. Chop the veges into 2cm pieces. Once the liquid is hot, add the vegetables. Allow to cook for 3 hours on high.
3. Take the lid off, mix a tbsp fish sauce, 2 tbsp of kaffir like leaves and the drained and rinsed can of chickpeas.
4. Continue to cook for 1 hour or the pumpkin is soft. Serve with rice.

Product used in recipe

• Valcom - Valcom Curry Paste Yellow
• Valcom - Valcom Kaffir Lime Leaves