August Recipe 2019

 Pumpkin & Lentil Korma Curry
 

 
 
 
 
 
 
 
Ingredients
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
Natural yoghurt
Mango chutney
Toasted flaked almonds
Pappadums
Coriander leaves
 
Method
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.