There are two components to this dish. Firstly, the curry itself … and then the stir fry asian greens which are cooked just prior to serving the meal.

With all slow cooker meals, they really cook themselves … so pop this on + forget about it until dinner time (but, do check on your pumpkin periodically + give it a stir). My slow cooker is very old school (it’s my nan’s from the 70’s), so I put this on at lunch time + by dinner, it is ready. The newer models tend to cook a lot quicker, so your’s might be ready much earlier. Check. You want your pumpkin tender, but not mash – throughout the curry.

If you don’t have tatsoi, you can substitute for kale or spinach. Same goes with the asian greens, use what ever you like … anything will taste great (bok choy, chinese cabbage etc). I have an assortment of greens in the garden right now + am loving doing my nightly shopping for dinner out back. Herbs included!

Do adjust the heat according to your taste. You can always start a little cautious with the chilli – then add more when serving.

 

ingredients

1 tbsp organic unrefined coconut oil
3 cloves garlic
1cm ginger grated
chilli flakes *to taste
1 brown onion finely diced
1 tsp mustard seeds
15 curry leaves
1 tsp turmeric
1 tbsp curry powder
black pepper
400g organic tomatoes
400g organic coconut cream
1/4 cup water
750g pumpkin diced into big chunks
400g chickpeas
good handful tatsoi leaves

sesame oil
3 kai lan *cut into quarters
2 pak choy * leave pieces whole
gluten free soy sauce

steamed basmati
fresh coriander leaves

 

Heat the coconut oil in a large frypan over a medium heat. Add garlic, ginger, chilli flakes + onion. Sauté until the onion is translucent.

Next, add mustard seeds, curry leaves, turmeric, curry powder + a pinch of black pepper, and continue to fry until fragrant.

Add the tomatoes, coconut cream + water. Gently stir until combined. Bring to the boil and then turn off the heat.

Turn your slow cooker onto a low setting. Add pumpkin, chickpeas + curry sauce.

Cook until the pumpkin is tender. Add the tatsoi leaves + wilt through.

 

 

In a wok, heat a little sesame oil. Add kai lan + pak choy. Stir fry over a medium to high heat. Add a good splash of soy sauce + cook until the veg is tender.

Serve steamed basmati rice in bowls, top with a portion of asian greens, followed by a generous spoonful of curry, lastly add fresh coriander leaves + extra chilli.

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With love + in fabulous health,

Kristy x