• 1 tbsp sunflower oil
  • 1 onion chopped
  • 4 teaspoons red Thai curry paste
  • 2 garlic cloves
  • 400ml coconut milk
  • 300ml veg stock
  • 1 tablespoon Thai Fish sauce
  • 1 tablespoon soy sauce
  • 1 butternut squash 700g
  • 250g baby new potatoes
  • 250g carrots
  • Bunch of coriander

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Great dish as most of veg goes into the slow cooker, with the sauce just poured over. For vegetarians leave out the fish sauce. Garnished with Julienned ginger and chopped coriander.

Top tip – prepare the veg the night before – leave it in a pan of water and then all you need to do in the morning is make the sauce!

Heat the oil in a large frying pan, add the finely chopped onion and fry until lightly browned. Now mix in the curry paste, garlic and cook for 1 min. Stir in the coconut milk, stock, fish sauce, and soy sauce. Bring to boil and stir. Place the prepared butternut squash (peeled and cut into chunks) potatoes thickly sliced and carrots thinly sliced. Pour over the sauce and press the veg down into the liquid. Pop the lid on the slow cooker and cook for 7-8 hours. Just before the end of the cooking time, add the coriander and stir through. Cook the rice according to the packet instructions, spoon the curry over the rice and serve.