Slow Cooker Pumpkin and Peanut Curry

Serves : 4

Comments: This is a modified recipe from "Slow Cooker, One-Pot Cooking and Casseroles" cookbook.

 

Ingredients:

  • 1 pound cooking pumpkin, peeled, seeded, and cubed
  • 8 ounces sweet potato, peeled and cubed
  • 1 tablespoon chopped fresh ginger
  • zest of 1 lime
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, crushed
  • 1 small onion, finely chopped
  • 2 tablespoons yellow curry paste
  • 1 2/3 cups hot vegetable stock
  • 1 1/4 cups coconut milk
  • 1 1/2 cups oyster mushrooms
  • 1 tablespoon soy sauce
  • 2 tablespoons Thai fish sauce
  • 1 cup chopped roasted peanuts

Instructions:

Place the pumpin, sweet potato, chopped ginger, and lime zest in the slow cooker ceramic insert.

Heat the oil in a medium skillet over medium-high heat. Add the garlic and onions, and cook until onions start to turn translucent, about 3 to 5 minutes. Add the curry paste and cook, stirring constantly, until fragrant, about 30 seconds. Empty the skillet into the slow cooker insert. Pour the stock and the coconut milk into the slow cooker. Stir to combine ingredients. Cover with lid and cook on high for 1 1/2 hours.

Stir in the mushrooms, soy sauce, and fish sauce, then scatter the peanuts over the top. Cover and cook on high again for 3 more hours or until vegetables are tender.