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Recipe Saved
Prep Time: 20 minutes
Cook Time: 230 minutes
Total: 250 minutes
Servings: 6
Author : Gemma Luongo
Ingredients
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Made by the creator of Recipe Cart.
Instructions
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Step 1
Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Transfer to slow cooker.
Step 2
Add coconut cream, capsicum and pumpkin to slow cooker. Season. Cover. Cook on high for 1 hour 30 minutes (or low for 3 hours). Add cauliflower and tomato. Cook for 15 minutes. Add beans and chickpeas. Cook for a further 30 minutes or until beans are just tender.
Step 3
Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.
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