Slow Cooked Thai Green Vegetable Curry
Serves
8
Total Time
5hrs 35mins
Calories
534
This is so easy if you plan ahead just a little. The creaminess of the eggplant is amazing and I am pretty sure you will be hooked. Slow cooker! YAY.
- Yellow onion1peeled, halved
- Butternut squash½peeled, cubed
- Potato2cubed
- Small sweet potato1cubed
- Carrot2cubed
- Lime3juice of
- Garlic clove3
- Ginger10 g
- Green chili1
- Extra virgin olive oil20 g
- Thai green curry paste100 g
- Coconut cream400 g
- Vegetable stock powder1 tablespoon
- Water200 g
- Sea salt2 pinches
- Lemongrass stalk2
- Shredded coconut30 g
- Eggplant8
- Green beans300 g
Ingredients
- 1. Add yellow onion, garlic clove, ginger, green chili, extra virgin olive oil and Thai green curry paste to the TM5 bowl
- 2. Chop - approx 5 sec, speed 5
- 3. Scrape down sides of TM5 bowl
- 4. Cook - approx 5 min, Varoma, speed 1
- 5. Tip content of TM5 bowl slow cooker bowl
- 6. Add coconut cream, vegetable stock powder, water and sea salt to the TM5 bowl
- 7. Mix - approx 6 sec, speed 6
- 8. Transfer content of TM5 bowl to slow cooker bowl
- 9. Add butternut squash, potato, small sweet potato, carrot, lemongrass stalk, shredded coconut and eggplant to the slow cooker bowl
- 10. Stir until coated
- 11. Cook in slow cooker - 4 hr, high heat
- 12. Add green beans and lime to the slow cooker bowl
- 13. Stir thoroughly
- 14. Let rest in slow cooker until softened - 30 min
- 15. Arrange
- 16. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
