Slow Cooked Thai Green Vegetable Curry
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 5hrs 35mins
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- Serves
- 8
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- Calories
- 508
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.
Inspired by: https://tenina.com/recipes/slow-cooked-thai-green-vegetable-curryrecipe updated 11 Oct 2021
Ingredients
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- Yellow onion
- 1
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- Butternut squash
- ½
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- Potato
- 2
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- Small sweet potato
- 1
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- Carrot
- 2
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- Lime
- 3
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- Garlic clove
- 3
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- Ginger
- 10 g
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- Green chilli
- 1
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- Extra virgin olive oil
- 20 g
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- Thai green curry paste
- 100 g
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- Coconut cream
- 400 g
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- Vegetable stock powder
- 1 tablespoon
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- Water
- 200 g
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- Sea salt
- 2 pinches
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- Lemongrass stalk
- 2
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- Shredded coconut
- 30 g
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- Aubergine
- 8
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- Green beans
- 300 g
Tools
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Wooden spoon
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Slow cooker
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TM5
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Slow cooker bowl
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Tm5 bowl
Step preview
- Add yellow onion, garlic clove, ginger, green chilli, extra virgin olive oil and Thai green curry paste to the TM5 bowl
- Chop - approx 5 sec, speed 5
- Scrape down sides of TM5 bowl
- Cook - approx 5 min, Varoma, speed 1
- Tip content of TM5 bowl slow cooker bowl
- Add coconut cream, vegetable stock powder, water and sea salt to the TM5 bowl
- Mix - approx 6 sec, speed 6
- Transfer content of TM5 bowl to slow cooker bowl
- Add butternut squash, potato, small sweet potato, carrot, lemongrass stalk, shredded coconut and aubergine to the slow cooker bowl
- Stir until coated
- Cook in slow cooker - 4 hr, high heat
- Add green beans and lime to the slow cooker bowl
- Stir thoroughly
- Let rest in slow cooker until softened - 30 min
- Arrange
- Serve