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Slow cooker red curry pumpkin recipe Save Follow Prep time: 15 minutes | SERVES 1 lemon grass stem, white part only, minced 800g-1kg pumpkin, seeds removed, cut into thick wedges that will fit snugly in your slow cooker 1 x 400ml tin coconut milk 200ml vegetable stock Juice of 1 lime 20g crispy fried onion Generous pinch of chilli flakes 2 tbsp white or black sesame seeds To serve 3 kaffir lime leaves, deveined, finely sliced 1-2 tbsp puffed rice (optional) METHOD Set the slow cooker to the sauté function. Add the oil and, once hot, add the curry paste and cook until fragrant and starting to split, about two minutes. Add the lemon grass and cook for another minute before adding the pumpkin pieces. Sauté briefly, until the curry mixture sticks to the pumpkin.

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