Paleo Thai Pumpkin & Sweet Potato Yellow Curry In The Slow Cooker

Welcome to my Paleo Thai pumpkin and sweet potato yellow curry in the slow cooker recipe.

Welcome to my Paleo Thai pumpkin and sweet potato yellow curry in the slow cooker recipe.

My boys always give me this dirty look and often shout at me when I say that their meal has fallen under the rules of vegan. Well I didn’t tell them this time and served up this delicious vegetable curry for them and when I told them they looked rather shocked.

I think as father and son they think that vegan food is boring and tasteless. This probably has something to do with the fact that they don’t see a life away from dairy and enjoy their meat way too much.

So when they said it was delicious and when was I doing it again, I knew it was a time to shout from the rooftops and say THIS IS VEGAN. The thing is I really enjoy vegan food and with a delicious selection of recipes I know that if I wanted to I could live the vegan way of life.

But most importantly this month is all about Paleo so unless it is served with eggs it will be vegan all the way and is a brilliant way to get lots of homemade vegetables into your diet and giving yourself a real health kick.

In this recipe I wanted to show just how simple and how easy it is to make a yellow curry sauce yourself without relying on a shop bought version and then how to use your slow cooker for a delicious super healthy meal.

So if you haven’t made your own yellow curry before then here it is and when you see just how simple it is you will be AMAZED.

Oh and see how you get along offering it to your fella and see if they like vegan food after all!

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Paleo Thai Pumpkin & Sweet Potato Yellow Curry In The Slow Cooker
 
Author:
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 300g Pumpkin (peeled and diced)
  • 250g Sweet Potato
  • 1 Large Onion (peeled and diced)
  • 1 Leek (cleaned and diced)
  • Salt & Pepper
  • For the yellow curry sauce:
  • 1 Large Onion (peeled and diced)
  • 1Tbsp Garlic Puree
  • 3cm Cube Fresh Ginger
  • 2Tsp Cumin
  • 1Tsp Cinnamon
  • 2Tsp Chinese Five Spice
  • 2Tsp Mixed Spice
  • 1Tsp Nutmeg
  • 1Tsp Cayenne Pepper
  • 2Tsp Coriander
  • 2Tsp Tumeric
  • Handful Fresh Coriander
  • Handful Bay Leaves
  • 1 Can Coconut Milk
Instructions
  1. Place your vegetables into the slow cooker and place it on a high heat.
  2. Make your yellow curry sauce by placing all ingredients in a blender and blending until you have a creamy curry sauce.
  3. Add the sauce to your vegetables, mix well and cook for 4 hours on a low heat setting.
  4. Serve with cauliflower rice or if you are not on Paleo Thai sticky rice.
Notes
I stuffed this into some warm pumpkins for a seasonal theme. You could do this yourself just by warming up an empty pumpkin for 15 minutes on a 160c heat. It makes a fantastic novelty from your traditional curries.

Slow Cooker Recipes | Paleo Thai pumpkin and sweet potato yellow curry in the slow cooker recipe from RecipeThis.com

Meet the Author

Samantha and Dominic
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Dominic & Samantha Milner are the founders of Recipe This. They love cooking, blogging and being full time parents to their three kids. Learn more about them here.

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