Vegetarian Thai Delight
A flavour packed, meat free option, with the delicious flavours of Thai
Equipment
- 6L Slow Cooker
Ingredients
- 1 medium eggplant, diced
- 500 grams Pumpkin diced
- 1 large Onion diced
- 420g can chickpeas, rinsed
- 2 tbsp Ayam Thai green curry paste
- 440g can crushed tomatoes
- 1 cup liquid vegetable stock
- 400g can coconut milk
Instructions
- Combine all ingredients (except coconut milk) in slow cooker
- Cook on high for 2hrs
- Add coconut milk
- Cook on high for another 2hrs
- Serve with cooked rice
- Leftovers can be frozen
Alternate Version:
- This could also be blended at the end for a lovely rich vegetarian Thai soup
Tried this recipe?Scroll Down To Share What You Think
Had this tonight for the first time, Hubby and I absolutely loved it and will definitely be making this again. I did use Coconut Cream instead of Coconut Milk and found it did split a little, but still very delicious 😋
Thanks Di for always taking the time to come back and leave your lovely feedback! I really appreciate you 🙂
This is tge second time in as many weeks that we’ve had this for Dinner and it was just as delicious as the 1st time.
I added Penne Pasta in about an hour before the finished cooking time and it was amazingly delicious 😋
Sounds like a real hit in your house Di! 🙂