Pumpkin and Cauliflower Curry (In a Slow Cooker)

    4 hours 15 minutes

    The large pieces of pumpkin and cauliflower make this recipe great, you have the beautiful sauce flavour, but in the center of the vegetables you maintain the individual tastes.


    Northern Territory, Australia
    20 people made this

    Serves: 6 

    • 1 (60g) tin red curry paste
    • 1 onion, finely diced
    • 2 cloves garlic, diced
    • 1 tin coconut milk
    • 1 pumpkin, peeled, seeded and chuncked
    • 1 cauliflower, chunked

    Preparation:15min  ›  Cook:4hours  ›  Ready in:4hours15min 

    1. In a slow cooker on high saute the onion and garlic with the curry paste.
    2. Add the coconut milk, pumpkin and cauliflower then turn to low for 4 hours.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    So simple, I was surprised by the depth of flavour.  -  03 Mar 2015


    I made this, hubby loved it, dd1 found it too hot, dd2 ate it but didn't like pumpkin texture. I added half a carton of alpro soya yoghurt 20 mins before serving, as it was way too spicy for me and kids. Check the spice level of curry paste, possibly use a mild one if you aren't into heat.  -  24 Oct 2015  (Review from Allrecipes UK & Ireland)