Thai Yellow Vegetable Curry

Submitted by Kiera Taylor

Thai Yellow Vegetable Curry

5 from 3 votes
Serving: 5
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 2x Cans of Coconut Cream
  • 3x Heaped tablespoons yellow curry paste
  • Half a butternut pumpkin peeled and chopped
  • 2x potatoes peeled and chopped
  • 1 Cup cauliflower florets
  • 2x cans chickpeas drained and rinsed
  • 1x brown onion chopped
  • 2x carrots peeled and sliced
  • 1x bag of baby spinach
  • Splash of fish sauce to taste


  • Add everything except spinach to slow cooker and cook on high for 4 hours
  • I took the lid off with 45 mins to go to reduce sauce
  • Mix baby spinach through just before serving

2 thoughts on “Thai Yellow Vegetable Curry”

  1. 5 stars
    This dish was delicious and easy to prepare. I’m glad I didn’t have the lid off longer as there was just enough liquid left, however, I did choose to thicken the sauce with a little cornflour and serve it on rice. Very enjoyable dinner party for four.

  2. 5 stars
    I made this a while ago and was tasty, I didn’t add the fish sauce or the spinach , I used the tea towel trick and thickened with a little cornflour as I prefer things slightly thicker, froze the leftovers for quick and easy meals on busy days.

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