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Slow Cooker Curry Pumpkin and Peas
(1 vote)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 7 hrs 50 mins
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Curry has many benefits, including anti-inflammatory properties. Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision.
You can add some rice to this dish for some more satiating carbs.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- ¼ cup vegetable oil
- 2 onions (sliced)
- 2 cloves garlic cloves (minced)
- 2 inches fresh ginger (peeled and minced)
- 2 tsps Cumin powder
- 1 tsp Coriander
- ½ tsp mild Curry powder
- ½ tsp Turmeric
- ½ tsp superfine caster sugar
- ½ Pumpkin (peeled, seeded, and diced)
- 2 cups vegetable stock
- 1 ½ cups fresh green pea (or frozen if fresh not available)
- Flour tortillas (or chapati)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the vegetable oil in a medium pan set over medium heat until hot.
2.
Add the onion, garlic, ginger, and seasoning. Sweat for 5 minutes, stirring frequently.
3.
Add the ground spices and sugar, stir well, and cook for a further minute.
4.
Add the pumpkin and stock. Stir well and pour into a slow cooker.
5.
Cover the cooker with a lid and cook on low for 6 - 7 hours until the pumpkin is tender. Add the peas, stir well, and cook on high for a further 20 minutes.
6.
Season to taste with salt and pepper and serve with the tortillas or chapatti on the side.
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