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 and forget about it until dinner time (but, do check on your pumpkin periodically and 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 and 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 and 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 and onion. Sauté until the onion is translucent.

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

Add the tomatoes, coconut cream and 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 and curry sauce.

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

In a wok, heat a little sesame oil. Add kai lan and 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 and extra chilli.