Pumpkin & Lentil Korma Curry
1 red onions, cut into thin wedges
500g butternut pumpkin, seeded, peeled, chopped into 2cm dice
1kg skinless chicken thigh fillets
2cm piece fresh ginger, cut into matchsticks
½ cup korma curry paste
400ml can coconut milk
OPTIONAL SERVING SUGGESTIONS
Steamed jasmine rice
Toasted flaked almonds
1. Put all ingredients into the bowl of a 5.7L slow cooker.
2. Stir to roughly mix together.
3. Place bowl in appliance.
4. Cover with lid.
5. Cook on low setting for 8 hours.