Thai Yellow Vegetable Curry
Serving: 5
Ingredients
- 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
Instructions
- 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
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